eggplant caponata

Sicilian caponata is a tasty salad or relish made of eggplant with onions, celery, and tomatoes and augmented with tangy olives and capers. It&#039;s best the next day, so try to make it ahead and store it in the fridge in a tight-lid mason jar. Bring it to room temperature before serving.

Caponata Recipe

eggplant (1 ¼ lb

Kosher salt

Extra virgin olive oil

onion

red bell pepper

celery (thinly sliced)

Black pepper

tomatoes

capers

green olives (roughly chopped)

raisins

honey (more

bay leaf

¼ tsp to ½ tsp crushed red pepper flakes

red wine vinegar

dry white wine

parsley

mint

Heat the oven to 400 degrees F. 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, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and 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, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.

Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

Eggplant caponata is an easy recipe that's full of flavor. This vegetarian eggplant recipe is made with fresh vegetables and is very simple to make.&nbsp;

Eggplant Caponata Recipe

lb eggplants

olive oil

garlic (minced)

tomatoes (15 oz)

red bell pepper (diced)

olives

salt

tsp black pepper

Preheat the oven to 400F and line a baking sheet with aluminum foil. Coat with non stick spray.&nbsp;

Place eggplant pieces on the baking sheet and drizzle 2 tablespoons olive oil on the eggplants. Sprinkle some salt and mix using your hands.&nbsp;

Roast the eggplants in the oven for 20 minutes.&nbsp;

Meanwhile, heat the remaining olive oil in a pan over medium heat.

Saute onion and garlic until translucent.&nbsp;

Add in diced tomatoes and red bell peppers to onions and garlic. Cook for about ten minutes until they're cooked.&nbsp;

Add in cooked eggplant, chopped olives and capers. Cook for five minutes.&nbsp;

Season with salt and pepper.

Top with parsley and serve warm with crusty bread.&nbsp;

This eggplant caponata recipe is a delicious summer appetizer or side dish! My take on the sweet and sour Sicilian stew, it&#039;s fantastic chilled or at room temperature. We love it on crostini with fresh basil for garnish.

Eggplant Caponata

recipe Roasted Eggplant

golden raisins

sherry vinegar

½ medium yellow onion (chopped)

celery (diced)

red bell pepper (stemmed, seeded, and diced)

sea salt

tomato paste

garlic

tomatoes (about 4 medium, cored and diced)

cane sugar

black pepper

basil leaves (for garnish)

Crostini (for serving)

Roast the eggplant according to this recipe.

In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the caponata.

Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes.

Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.

Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.

Allow the caponata to cool to room temperature. We like it best on days 2 and 3, after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 5 days.

When ready to serve, garnish the caponata with fresh basil. Serve with crostini.

Easy eggplant caponata with white beans for added protein &amp; fiber! A satisfying, plant-based meal with just 1 pan and 10 ingredients required. Delicious with pasta, polenta, bread, potatoes, and more!

White Bean Eggplant Caponata (1 Pan!)

medium yellow onion, diced ((1 onion yields ~2 cups or 200 g))

eggplant,

garlic, minced

white beans, drained

water

pine nuts ((lightly toasted

basil

Pasta

Polenta

crusty bread

potatoes

OPTIONAL: If your pine nuts are not toasted, you can toast them (for best flavor) by adding to a dry skillet and cooking over medium heat for 4-5 minutes, stirring often to prevent them from burning (it happens quickly!). Remove the pine nuts from the pan and set aside.

Heat oil in a large rimmed skillet over medium heat. Once hot, add diced onion and cook, stirring occasionally, until translucent — about 3-4 minutes. Next, add the eggplant, minced garlic, and salt. Cover and cook for about 8-10 minutes, stirring occasionally, until softened.

Add crushed tomatoes, white beans, water, raisins, and capers. Lower the heat to medium-low and cook (uncovered) for ~20 minutes, stirring occasionally, until the eggplant is very tender and the sauce is thick and fragrant.

When the sauce has thickened and the eggplant is fully cooked, stir in the toasted pine nuts and optional basil. Taste and adjust as needed, adding more salt for overall flavor, capers for zing, raisins for sweetness, or olive oil for richness.

Serve warm with toasted crusty bread or over pasta, polenta, or mashed potatoes.

Best when fresh. Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. Reheat in a skillet on the stovetop until warm, adding a little water as needed.

This is so so delicious! I made the recipe as written, except I used slightly less onion and I added some zucchini with the eggplant. We've made this twice in a week because we love it so much. Served with bread on the side. Love a one pan meal that tastes this good!

This came together so quickly! Had to make small adjustments: did not have capers or pine nuts so added a bit more salt (shrug emoji) and did not have raisins so used sun-dried tomatoes. Nom nom nom thank you, MB!

Not only is this dish super easy to make it’s SO good! I served it on polenta and it was a hit. 
I *almost* decided not to put raisins in- but let me tell you they added so much to the flavour, I highly recommend making this recipe as it is written. 
Thanks for yet another incredible recipe Minimalist Baker!

It was great, but even better with the authentic agrodolce/sweet n sour element. Then it was 10/10, I can't believe it's vegan. Served with well cooked rice to replicate polenta texture. Made a few subs as necessary but still in keeping with the authenticity. Omitted raisins/dried fruit, added 1.5 peppers and 1/3 cup cooked green beans to replace deficit aubergine (my large aubergine was 267g), agrodolce makes the dish - 1tbsp/12g honey and 2tbsp/30ml red wine vinegar cooked into the dish, 4 shallots instead of an onion, fresh oregano instead of basil, probably 1/2 cup spicy red pepper dip that needed using up, good pinch chilli powder,  1 pound fresh tomatoes blended with 2tbsp* tomato paste to amp up the umami factor, 1 good tablespoon of nutritional yeast for umami, slightly more beans because I cooked from dry and lastly roasted pumpkin seeds instead of pine nuts.

This recipe  popped up in my inbox yesterday on a day where I really needed some dinner inspiration. It came together quickly and easily and is absolutely delicious, will definitely be making again!!!

Excellent, and I don't even like eggplant all that much! I did sub sunflower seeds for pine nuts, and unsweetened dried cranberries for the raisins, as well as some zuccini in place of half of the tomatoes, too much tomato upsets my medication-irritated stomach. Made enough to box up three servings to add to my don't-feel-up-to-cooking freezer stash. So many of your recipes are easy on the stomach, but full of essential nutrition, even on those days when I have no appetite and no sense of taste. I think they've really made the cancer treatments easier to tolerate. Thank you so much.

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Caponata Recipe

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Eggplant Caponata

White Bean Eggplant Caponata (1 Pan...

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