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Hey there, fellow food lovers!
Are you ready to try something new and delicious?
Today, I’m excited to share my take on eggplant caponata!
This dish is packed with flavor and so easy to make.
It’s perfect as a tasty appetizer or a flavorful side.
You won’t want to miss it—let’s dive in!
Ingredient Substitutions
Eggplant, a key ingredient in caponata, can be replaced with zucchini or portobello mushrooms for those who dislike eggplant’s texture. Prepare the substitute vegetable similarly by roasting it before use. Adjust cooking time as needed, as zucchini and mushrooms may cook faster than eggplant.
Sherry vinegar can be substituted with red wine vinegar or balsamic vinegar, maintaining the dish’s tangy flavor profile. Use the same amount as called for in the recipe, but taste and adjust as needed, as balsamic vinegar is sweeter than sherry vinegar.
For a nut-free alternative to pine nuts (which are often used in caponata but not listed in this recipe), consider using sunflower seeds or pumpkin seeds. Toast them lightly before adding to the dish for enhanced flavor. Use the same quantity as you would pine nuts, typically about 1/4 cup for this recipe size.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-50 minutes |
| Total Time | 55-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 10-15 g
- Fat: 40-50 g
- Carbohydrates: 70-80 g
Ingredients
- 1 prepared roasted eggplant
- 3 tablespoons light raisins
- 3 tablespoons sherry vinegar
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- 1/2 medium yellow onion, chopped
- 1 celery stalk, diced
- 1 red bell pepper, stemmed, deseeded, and diced
- 1/2 teaspoon sea salt
- 1 tablespoon concentrated tomato paste
- 3 cloves garlic, grated
- 1 pound diced tomatoes (around 4 medium, cored)
- 1/2 teaspoon granulated cane sugar
- 1/4 cup fresh parsley, chopped
- Freshly ground black pepper
- Fresh basil leaves for garnish
- Crostini for serving
Step 1: Roast the Eggplant
Begin by roasting the eggplant according to your preferred method or recipe until it is tender and slightly caramelized.
Set the roasted eggplant aside to be added to the caponata later.
Step 2: Prepare the Raisin Mixture
In a small bowl, combine the golden raisins, vinegar, and capers.
Set this mixture aside, allowing the raisins to soften as you prepare the rest of the dish.
This will add a flavorful depth to your caponata.
Step 3: Sauté the Vegetables
Heat olive oil in a large skillet over medium heat.
Add the onion and celery, cooking for about 8 minutes or until the vegetables have softened.
Introduce the red pepper and a pinch of salt, and continue to cook until the vegetables are tender, approximately another 8 minutes.
Step 4: Create the Tomato Sauce Base
Add the tomato paste, garlic, diced tomatoes, and a sprinkle of sugar to the skillet.
Cook while stirring often for about 8 minutes until the tomatoes have cooked down and become saucy.
This stage will bring out the rich tomato flavors that are key to a delicious caponata.
Step 5: Combine Ingredients and Finish Cooking
Carefully add the roasted eggplant, prepared raisin mixture, and several grinds of black pepper to the skillet.
Stir everything together and cook for another 5 minutes to allow the flavors to meld.
Stir in the fresh parsley and season the dish to taste with additional salt and pepper if desired.
Step 6: Cool and Serve
Allow the caponata to cool to room temperature.
For the best flavor, refrigerate it in an airtight container for 2 to 3 days, letting the flavors develop further.
When ready to serve, garnish the caponata with fresh basil.
Serve with crostini for a delicious appetizer or side dish.
The caponata can be stored in the refrigerator for up to 5 days.
