Caponata Recipe
Authentic Caponata prepared with roasted eggplant, tomatoes, black olives, raisins, and more, combines all of the flavors of the Mediterranean into one addictive appetizer!
Servings: 18 Servings
Ingredients
- 1 pound eggplant cut into ½-inch cubes
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ cup tomato juice
- 3 tablespoons red wine vinegar or to taste
- ¼ cup chopped fresh parsley
- 2 tablespoons granulated sugar
- 1 large fresh tomato cored, seeded and chopped
- ¼ cup golden raisins
- 3 tablespoons minced black olives
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion finely chopped
- 1 red bell pepper seeded and finely chopped
- ¼ cup pine nuts for serving
- sliced ciabatta for serving
Instructions
- Preheat the oven to 400˚F.
- Season the eggplant cubes with salt and set aside while the oven preheats.
- Pat dry the eggplant with paper towels and transfer them to a sheet pan.
- Drizzle with olive oil and toss to coat.
- Roast for 20 to 25 minutes, or until browned and tender.
- In the meantime, in a mixing bowl whisk together the tomato juice, vinegar, parsley, and sugar.
- To the tomato mixture, stir in the chopped tomato, raisins, and olives.
- Heat extra virgin olive oil in a 12-inch skillet set over medium-high heat.
- Add bell pepper and onion and cook, stirring occasionally, for about 7 minutes, or until softened and a bit browned.
- Reduce heat to medium-low.
- Stir in the cooked eggplant and tomato juice mixture; bring to a simmer and cook for about 5 to 8 minutes, or until sauce is thickened. You can cook for longer, or to desired consistency.
- Remove from heat.
- For best flavor, let the caponata sit at room temperature for 1 hour before serving.
- Taste and adjust; more salt, more vinegar, etc...
- Top with pine nuts and serve with ciabatta.
Notes
- Caponata can be refrigerated for up to a week; bring it to room temperature before serving.
Nutrition
Calories: 60kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 89mg | Potassium: 150mg | Fiber: 1g | Sugar: 4g | Vitamin A: 403IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 0.4mg
