Eggplant Caponata
Total Time
1 hr 15 mins
Prep Time
15 mins
Cook Time
1 hr
Rating
5 out of 5 stars
(25)
Ingredients
6-8 servings
- 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 celery stalk, diced
- 1 red bell pepper, stemmed, seeded, and diced
- ½ teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- 1 pound tomatoes, about 4 medium, cored and diced
- ½ teaspoon cane sugar
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
- Fresh basil leaves, for garnish
- Crostini, for serving
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Preparation
Step 1
Roast the eggplant according to this recipe.
Step 2
In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the caponata.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
When ready to serve, garnish the caponata with fresh basil. Serve with crostini.
Step 8
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Chef's notes
Caponata is best served chilled or at room temperature.
It's fantastic on crostini with fresh basil for garnish.
Keeps well in the fridge for up to 5 days and is best served on day 2 or 3 after the flavors have melded.
