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Mediterranean Eggplant Caponata

Here's how you make Mediterranean Eggplant Caponata
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  • Servings: 6
  • Prep: 15m
  • Cook: 45m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 6 cups chopped eggplant, about 2 medium
  • 1/4 cup extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup celery, diced
  • 3 large Roma tomatoes, chopped
  • 2 tablespoons capers, drained
  • 1/4 cup lightly toasted pine nuts
  • 1 tablespoon cane sugar
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon crushed red chile flakes (optional)
  • 1/4 teaspoon sea salt, or to you taste
  • 1/2 cup green Sicilian olives, minced for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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