Eggplant Caponata Recipe
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
35 mins
-
Total Time
45 mins
-
Servings
4 Servings
-
Calories
285 kcal
-
Course
Condiments
-
Cuisine
Italian
Eggplant Caponata Recipe
Description
Eggplant Caponata Recipe showcases large cubes of eggplant either roasted in the oven with oil or sautéed until tender and browned. This forms the tender base of the dish that will absorb the accompanying flavors. The sautéed onion and celery bring savory sweetness and crunch. Garlic, kalamata olives, capers, and raisins add salty, briny, and sweet elements, while canned diced tomatoes and white vinegar provide acidity and balance.
The mixture is brought to a boil and then simmered gently to meld flavors and thicken the sauce. This cooking process creates a harmonious balance of sweet, sour, salty, and savory notes with a soft, yet textured mouthfeel. Eggplant caponata can be served as an antipasto, side dish, or condiment alongside bread or grilled meats.
Ingredients
- 2/3 cup avocado oil or olive oil, divided
- 1 yellow onion chopped
- 1 celery chopped, stalk
- 8 cloves garlic minced
- 1 eggplant peeled and chopped into 1” cubes, large
- ½ cup raisins
- 2 tablespoons capers
- ½ cup kalamata olives halved, pitted
- 1 (14-oz) can diced tomatoes
- 1/3 cup white vinegar
- ½ tsp salt
- ½ cup parsley chopped, fresh
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Toss the chopped eggplant in 1/2 cup of the oil and spread it in an even layer over a large baking sheet. Sprinkle with sea salt and roast in the preheated oven for 35-40 minutes, stirring once half-way through.
- As an alternative, cook the eggplant in a skillet. To do so, heat ½ cup of the oil to medium and add the chopped eggplant. Toss the eggplant to evenly coat in oil. Sauté, stirring frequently, until eggplant has browned, begins cooking down, and is soft, about 10 minutes. Pour the eggplant into a bowl and set aside.
- Add the remaining oil (about 3 tablespoons to a large skillet and heat on the stove top over medium-high heat. Add the onion and celery and sauté, stirring every couple of minutes, until veggies are cooked through, about 5 to 8 minutes. Add the remaining ingredients including the roasted eggplant and stir everything together. Bring mixture to a full boil, reduce the heat, and allow the sauce to boil gently (uncovered) until much of the liquid has been reduced, about 15 minutes.
- Serve hot spread over toasted bread, or serve cold. Keep leftovers in the refrigerator for up to 5 days in an airtight container. Caponata tastes better the longer it sits!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 285kcal | 14% |
| Carbohydrates | 22g | 7% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Fiber | 6g | 24% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
