Mediterranean Eggplant Caponata

6
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"This does not taste as good cold from the fridge so remember to bring it down to room temperature before serving. It's delicious with pita chips. "

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (279.2 g)
  • Calories 221.1
  • Total Fat - 13.7 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 0.4 mg
  • Sodium - 226.9 mg
  • Total Carbohydrate - 18.6 g
  • Dietary Fiber - 5.1 g
  • Sugars - 11.2 g
  • Protein - 8.6 g
  • Calcium - 55.7 mg
  • Iron - 2 mg
  • Vitamin C - 39.2 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 400°F. Toss chopped eggplant with 2 tablespoons of olive oil and sprinkle with sea salt. Place a piece of unbleached parchment paper on a cookie sheet. Spread eggplant in one layer over the parchment paper. Bake eggplant for 25 minutes or until tender.

Step 2

Meanwhile, sauté onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until onions are translucent, about 4 to 5 minutes, stirring occasionally. Add tomatoes and eggplant. Continue to cook for 3 minutes. Add capers, pine nuts, sugar, vinegar and chili flakes, if desired. Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together.

Step 3

Garnish with minced olives. Refrigerate 6 hours or overnight. I suggest to bring this dip down to room temperature before you serve it.

Tips & Variations


No special items needed.

Related

Bergy

We really enjoyed this recipe. The temperature was 33C so I adapted the recipe to make it in my wok and not heat up the kitchen. I put 1 tablespoon of oil in the wok, medium heat and slowly roasted the eggplant, then followed along with the recipe. I cut the recipe in half. Next time I will cut back a very small amount on the vinegar. Very generous sized servings. This recipe will be made again. Thanks VegGirl for a lovely vegetable recipe

review by:
(25 Jul 2013)