This caponata eggplant recipe combines roasted eggplant with bell pepper, celery, tomatoes, olives and capers. Red wine vinegar and honey make it slightly sweet and oh so good!
Caponata Eggplant
This caponata eggplant recipe combines roasted eggplant with bell pepper, celery, tomatoes, olives and capers. Red wine vinegar and honey make it slightly sweet and oh so good!
Ingredients
Roasted Eggplant
- 1½ pounds eggplant about 1 large globe eggplant or 2 medium eggplants, chopped into ½-inch cubes
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon sea salt
Caponata
- 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
- 1 teaspoon honey adjust to your preference
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
- Fresh basil leaves for garnish
- Crostini for serving
Instructions
Roasted Eggplant Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Place the eggplant on the baking sheet and toss with the olive oil and salt. Spread evenly on the baking sheet and roast for 25 to 35 minutes, or until tender and brown around the edges.
Caponata Instructions
- 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 sherry vinegar, tomato paste, garlic, tomatoes, and honey, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.
- Add the roasted eggplant, vinegar mixture, 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. Store it in an airtight container in the refrigerator for up to 5 days. This is a great side dish and tastes even better in the days after.
- When ready to serve, garnish the caponata with fresh basil. Serve with crostini.
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