Eggplant Caponata
I recently had caponata as an appetizer at the new Via Sophia By the Sea Italian restaurant in Bethany Beach, Delaware. This was the first time I’ve tried caponata and I knew from the first bite I would be recreating this recipe at home.
I Googled a few recipes and mostly worked off of this one to create my own version. The best thing about recipes like this is that you can customize the flavors to best suit your tastebuds.
Caponata is described as a relish with eggplant, onions, and celery. I would say it reminds me of a lighter eggplant stew. You can serve it over warm baguette as an appetizer or top pork chops, chicken, and fish with it to add a unique flavor to your entrees.
Ingredients:
- 2 medium eggplants, cut into 1-inch cubes
- Salt to taste
- Extra Virgin Olive Oil
- 1/2 yellow onion chopped
- 1/2 red bell pepper cored and chopped
- 2 small celery stalks thinly sliced
- Black pepper to taste
- 1 cup crushed tomatoes
- 1/4 cup pitted green olives roughly chopped
- 1/4 teaspoon minced garlic
- 1 teaspoon honey
- 1 bay leaf
- 1/4 cup red wine vinegar
- 1/4 cup dry white wine
- Pine nuts (optional)
- 2 tablespoon chopped fresh or dried parsley
- Rustic baguette (can use a gluten-free option if preferred)
Instructions:
- Heat the oven to 425 degrees Fahrenheit
- Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).
- Place the seasoned eggplant cubes on a sheet pan prepared with parchment paper and add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so). Toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, olives, honey, bay leaf, and minced garlic. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
- Stir in the roasted eggplant and optional pine nuts and cook for another 5-7 minutes in the sauce.
- Remove the bay leaf and finish with fresh parsley.
- Slice the baguette and warm it in the oven with olive oil.
- Spoon a generous amount of caponata onto each piece of baguette and serve warm.