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Eggplant Caponata

Eggplant Caponata

This Eggplant Caponata is a delicious summer appetizer combining sweet and sour flavors, perfect served chilled or at room temperature.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Course Appetizer, Side Dish
Cuisine Italian
Servings 6 servings
Calories 150 kcal

Equipment

  • large skillet
  • Small bowl

Ingredients
  

Roasted Eggplant

  • 1 recipe Roasted Eggplant
  • 3 tablespoons golden raisins
  • 3 tablespoons sherry vinegar
  • 2 tablespoons capers
  • 2 tablespoons extra-virgin olive oil
  • ½ medium yellow onion, chopped
  • 1 stalk celery, diced
  • 1 red bell pepper stemmed, seeded, and diced
  • ½ teaspoon sea salt
  • 1 tablespoon tomato paste
  • 3 cloves garlic, grated
  • 1 pound tomatoes, cored and diced about 4 medium
  • ½ teaspoon cane sugar
  • ¼ cup chopped fresh parsley
  • Freshly ground black pepper
  • Fresh basil leaves for garnish
  • Crostini for serving

Instructions
 

Caponata Instructions

  • Roast the eggplant according to this recipe.
  • In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the caponata.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes.
  • Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.
  • Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.
  • Allow the caponata to cool to room temperature. We like it best on days 2 and 3, after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 5 days.
  • When ready to serve, garnish the caponata with fresh basil. Serve with crostini.

Notes

This dish is best when flavors have had time to meld, particularly on the second and third days after preparation.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 8gVitamin A: 5IUVitamin C: 15mgCalcium: 4mgIron: 6mg
Keyword Caponata, Eggplant Caponata, Eggplant Dish, Sicilian Stew, summer recipe, Vegetarian
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