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Eggplant Caponata Recipe

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4.3 from 39 reviews

This Eggplant Caponata is a flavorful Sicilian vegetable relish made with roasted eggplant, bell peppers, sun-dried tomatoes, olives, and capers, all brought together with a tangy touch of sherry vinegar and golden raisins. Perfect served warm or at room temperature as a side dish or spread, this classic Mediterranean recipe combines rich textures and vibrant flavors for a delightful and versatile dish.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1/4 cup golden raisins (or regular raisins)
  • 3 tablespoons sherry vinegar
  • 2 small eggplants (about 1 1/2 pounds, cut into 1/2-inch cubes)
  • 3/4 teaspoon kosher salt (more to taste)
  • 6 tablespoons olive oil (divided)
  • 1 large red bell pepper (halved, deseeded and stem removed)
  • 1 medium yellow onion (finely chopped)
  • 1 rib celery (very finely chopped)
  • 4 cloves garlic (minced)
  • 1/4 cup sun-dried tomatoes (finely minced)
  • 1 tablespoon tomato paste
  • 1/2 cup green olives (pitted and chopped)
  • 2 tablespoons capers (rinsed and drained)
  • Black pepper (to taste)

Optional Garnish

  • Toasted pine nuts
  • Minced fresh parsley

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) and position racks in the top and bottom thirds of the oven to prepare for roasting.
  2. Soak Raisins: Combine gold raisins and sherry vinegar in a small bowl and set aside to allow the raisins to plump and infuse with acidity.
  3. Prepare Vegetables for Roasting: Line two baking sheets with parchment paper. Toss the cubed eggplant with 4 tablespoons of olive oil and 3/4 teaspoon kosher salt. Spread the eggplant evenly on both sheets, leaving space for the bell pepper halves on one sheet.
  4. Prepare Bell Peppers: Place the bell pepper halves skin-side up on one baking sheet. Rub them with a little olive oil to enhance roasting and flavor.
  5. Roast Vegetables: Position the baking sheets in the oven with the bell peppers on the bottom rack and the eggplants on the top rack. Roast for 15 minutes, then stir the eggplant and swap the sheets between racks. Continue roasting for another 10 to 15 minutes until the eggplant is tender and the bell pepper skins are charred.
  6. Sauté Aromatics: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped onion and celery, sautéing for about 5 minutes until softened. Reduce heat to medium-low and continue cooking until very soft, about 6-8 minutes.
  7. Add Garlic and Tomato Paste: Stir in minced garlic and cook for 30 to 60 seconds until fragrant. Add tomato paste and cook for 1 minute until it darkens slightly, enhancing the depth of flavor.
  8. Combine Flavorful Ingredients: Add sun-dried tomatoes, capers, chopped green olives, and the soaked raisins along with the vinegar into the skillet. Reduce heat to low and keep the mixture warm to allow flavors to meld.
  9. Combine Roasted Vegetables: Transfer the roasted eggplant to the skillet and stir well. Peel the roasted bell pepper by flipping them upside down and covering them to trap steam, which loosens the skin for easy removal. Chop the peeled bell pepper and add it to the skillet.
  10. Simmer Caponata: Increase the heat to medium-low and cook the mixture for 5 to 10 minutes, stirring occasionally. This step lets all flavors infuse into the eggplant. Season with black pepper and adjust salt to taste.
  11. Serve: Serve the Eggplant Caponata warm or at room temperature. Garnish with toasted pine nuts and minced fresh parsley if desired for an added crunch and freshness.

Notes

  • For the raisins, golden raisins add a bright sweetness, but regular raisins work fine as a substitute.
  • Peeling the roasted bell peppers is easier when you cover them after roasting to trap steam, which loosens the skin.
  • This dish can be served as a side, appetizer, or spread on toasted bread.
  • Leftovers taste even better the next day as the flavors continue to meld.
  • To make it vegan, ensure all ingredients like olives and capers are vegan-certified.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/eggplant-caponata-recipe/