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Eggplant caponata in black pan.
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5 from 27 votes

Eggplant Caponata

Eggplant Caponata is a sweet and salty appetizer that combines eggplant, peppers, onions, olives, capers, pignoli and raisins and is perfect by itself, slathered on crusty bread.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Appetizer
Cuisine: Italian
Servings: 6
Author: James Delmage

Ingredients

  • 2 pounds (908g) eggplant cut into 1 1/2" cubes
  • 1/2 cup (120g) olive oil plus more as needed
  • 1 teaspoon Diamond Crystal Kosher salt
  • 1/2 teaspoon black pepper

Remaining ingredients

  • 1/4 cup (60g) extra virgin olive oil
  • 1/3 cup (45g) pignoli nuts
  • 3 ribs celery chopped
  • 1 large red bell pepper chopped
  • 1 medium red onion sliced
  • 1 6-ounce can tomato paste
  • 1 cup (140g) chopped pitted green olives
  • 2 tablespoons (18g) capers rinsed
  • 1/4 packed cup (42g) raisins optional
  • 2 tablespoons (26g) sugar
  • 1/4 cup (60g) red wine vinegar
  • 1/4 teaspoon crushed hot red pepper flakes
  • 1/4 cup mince flat-leaf Italian parsley
  • 3 tablespoons mint and/or basil for garnish
  • salt and pepper to taste

Instructions

For the eggplant

  • Preheat oven to 425f and set the rack to middle level. Toss the cubed eggplant with olive oil, salt, and pepper. Spread the eggplant out onto parchment paper lined baking sheet(s), making sure to not overcrowd the pieces. Roast for 30-40 minutes or until fully cooked through and soft in the middle.

Meanwhile

  • Toast the pignoli nuts in a dry pan over medium-low heat for approximately 5 minutes being careful not to burn. Once toasted, set aside.
  • Heat a large pan to medium heat with extra virgin olive oil. Add the celery, red onion, and bell pepper and saute for 5-7 minutes or until softened.
  • Add the tomato paste and continue to cook for another 5 minutes, stirring frequently. If the paste starts to burn, add a few ounces of water to the pan. Next, add the hot red pepper flakes and cook for 30 seconds.
  • Add the green olives, capers, raisins, sugar, and red wine vinegar. Cook for 5 minutes allowing the vinegar and sugar to cook through and incorporate.
  • Add the roasted eggplant to the pan and gently mix it all together being careful to not crush the eggplant. Taste test the acidity and add more sugar or vinegar if required. Season with salt and pepper to taste.
  • When satisfied with the taste, turn off the heat and add the parsley and pignoli nuts. Mix well. Caponata can be eaten right away but it's better to refrigerate overnight so that the flavors meld together. Enjoy!

Video

Notes

  • Makes 6 large or 8 moderate servings.
  • Caponata tastes much better the next day.  Store it in the refrigerator for up to 5 days.
  • Salt was kept to a minimum.  The inherent saltiness of the olives and capers should be kept in mind.  Season to taste after adding all of the salty ingredients.

Nutrition

Calories: 366kcal | Carbohydrates: 26.6g | Protein: 4.3g | Fat: 29.8g | Saturated Fat: 3.9g | Sodium: 564mg | Potassium: 807mg | Fiber: 7.8g | Sugar: 16.9g | Calcium: 30mg | Iron: 2mg

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