Caponata
Servings: 6.5 cups
This delicious and versatile dish is perfect as an appetizer, side or over pasta.
Print Recipe
Ingredients
- 1¼ lb tomatoes, peeled and seeded
- 2¾ lbs eggplant with skin, cut in 1/2" cubes
- kosher salt
- olive oil
- 1 lg onion, chopped
- 1 carrot, diced
- 1 stalk celery, diced
- black pepper
- 3 cloves garlic, chopped
- 1 tsp dried basil
- ½ cup pitted green olives
- 1 Tbsp capers
- 1 tsp sugar
- 1 tsp red wine vinegar
- 2 jarred fire roasted red peppers, chopped
Instructions
- Prepare tomatoes: Core and drop tomatoes in boiling water for about 30 seconds, or until you see the peel curl around the core. Remove the tomatoes with a slotted spoon. Peel off the skin, remove the seeds and roughly chop the tomatoes. Set aside.
- Preheat oven to 475° F.
- While the oven is preheating, put the eggplant cubes in a large colander with 1/2 tablespoon of kosher salt and toss well. Let drain for 45 minutes to an hour. Then press out any remaining liquid and dry well with toweling. Toss the eggplant with enough olive oily to lightly coat.
- Line a large rimmed baking sheet with aluminum foil. Add the eggplant and spread out to cover the entire baking sheet. Roast, stirring every 10 minutes, about 25-30 minutes, or until the eggplant is brown and tender. Remove from the oven and set aside.
- Put a thin layer of olive oil in a very large skillet and put over medium high heat. Add the chopped onion, carrot, celery, pinch of pepper and cook for about 10-12 minutes, or until softened and beginning to brown. Stir in the chopped garlic and cook another 30 seconds. Stir in the tomatoes, dried basil, olives, capers, sugar, and vinegar. Simmer over low heat for 7-10 minutes or until the vegetables are cooked and the mixture is thick. Remove from the heat and stir in the eggplant and the chopped fire roasted red peppers. Adjust salt and pepper to taste.
- Transfer to a bowl and serve warm, cold or at room temperature.
Notes
We tried it with pasta which is also very good.
