Eggplant Caponata
Servings 6
Equipment
- Baking Sheet
- Large cast iron skillet
Ingredients
Eggplant:
- 1 lb. eggplant cut into 1½" cubes
- 2 tbsp olive oil
- Sea salt and freshly cracked black pepper to taste
Other Ingredients:
- 2 tbsp olive oil
- 1½ ribs celery diced
- ½ large red bell pepper diced
- ½ medium red onion diced
- 3 oz tomato paste
- ½ cup pitted green olives chopped
- 2 tbsp golden raisins optional
- 2 tbsp pine nuts toasted
- 2 tbsp red wine vinegar
- 1 tbsp capers rinsed
- 1 tbsp sugar
- Sea salt and freshly cracked black pepper to taste
- Crushed hot red pepper flakes to taste
- 2 tbsp parsley chopped
Serving:
- Crostini
- Fresh basil
Instructions
- Preheat oven to 375 degrees. Coat a baking sheet with olive oil cooking spray.
- Toss the cubed eggplant with olive oil, sea salt, and freshly cracked black pepper to taste. Spread the eggplant in a single layer on the baking sheet.
- Roast for 25-30 minutes, flipping halfway through baking.
- Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the celery, bell pepper, and onion, and cook, stirring often, for 5-7 minutes, or until softened.
- Add the tomato paste and cook, stirring often, for 5 minutes. Side Note: Add a bit of water if it starts to burn.
- Add the green olives, golden raisins, toasted pine nuts, red wine vinegar, capers, and sugar, and cook, stirring often for 5 minutes.
- Add the roasted eggplant and parsley and mix until well-combined. Taste the mixture and season with sea salt and freshly cracked black pepper to taste.
- Serve with crisp crostini and topped with fresh basil. Enjoy.
- Side Note: Eggplant caponata can be eaten right away but it's even better if refrigerated overnight so that the flavors meld together.