Eggplant Caponata
User Reviews
5
Eggplant Caponata
Description
Eggplant Caponata starts with roasted eggplant that provides a tender base with slightly smoky notes. Meanwhile, golden raisins are soaked in sherry vinegar and capers to soften and infuse tartness and briny accents. A skillet is used to gently cook onion, celery, and red bell pepper until tender, then tomato paste, garlic, fresh tomatoes, and sugar are added to create a sweet and tangy tomato sauce.
The roasted eggplant and raisin vinegar mixture are combined with the saucy vegetable base and cooked briefly to meld flavors. Fresh parsley is stirred in at the end for brightness, and seasoning is adjusted. The caponata cools to room temperature and is best after a couple of days to deepen the taste.
This dish is classically served at room temperature alongside crostini or as a condiment to meats and grilled items. The combination of sweet raisins, sharp vinegar, and tender vegetables creates a well-balanced out-of-ordinary relish.
Ingredients
- 1 recipe eggplant roasted
- 3 tablespoons golden raisins
- 3 tablespoons sherry vinegar
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- ½ yellow onion chopped, medium
- 1 celery diced, stalk
- 1 red bell pepper stemmed, seeded, and diced
- ½ teaspoon salt sea salt
- 1 tablespoon tomato paste
- 3 garlic grated, cloves
- 1 pound tomato about 4 medium, cored and diced
- ½ teaspoon cane sugar
- ¼ cup parsley chopped, fresh
- black pepper freshly ground
- basil for garnish, fresh leaves
- Crostini for serving
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.
User Reviews
Overall Rating
5
You'll Also Love
