Eggplant Caponata Recipe
I’m obsessed with this eggplant caponata because it’s a delightful dance of flavors and textures that feels like a Mediterranean vacation in a bowl. Plus, anything that pairs perfectly with crusty bread while sneaking in veggies and those gourmet touches like capers and pine nuts is a major win in my book!
I adore concocting meals that are both delicious and wholesome, and my Eggplant Caponata is right on target. Softened, diced eggplant is simmered in rich olive oil for a nice, tender base.
It’s then layered with a mix of tangy red wine vinegar, sweet raisins, and zesty green olives. So far, so good.
The next step is a crunch. Pine nuts come into play, giving the dish an irresistible texture and flavor that makes it almost impossible to stop snacking on when you’re near it.
Finally, fresh basil is the last touch that makes this dish sing.
Ingredients
The low-calorie and high-fiber eggplant helps digestion and contains antioxidants.
Healthy fats, reduce inflammation, heart-healthy: Olive oil.
Vitamin C is abundant in red bell peppers.
They are also sweet and full of antioxidants.
Red wine vinegar: imparts a sharp, flavorful zest; low-cal, may help you digest.
Capers: Imparts a salty, briny flavor; low in calories; packed with antioxidants.
Pine Nuts: Has healthful fats, proteins, and important minerals.
Dried grapes: Add sweetness; bring quick energy, and fiber.
Green Olives: Packed with beneficial fats, provide a burst of umami, are a source of antioxidants.
Ingredient Quantities
- 1 medium eggplant, diced
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 celery stalk, chopped
- 3 tablespoons tomato paste
- 1/4 cup red wine vinegar
- 2 tablespoons capers, drained
- 2 tablespoons pine nuts
- 1/4 cup raisins
- 1/4 cup green olives, pitted and sliced
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions
1. In a big frying pan, heat the olive oil over medium heat. Add the diced eggplant and sauté until it is golden brown and tender, about 8 to 10 minutes. Remove the eggplant and set aside.
2. In the same skillet, add the onion, which should be chopped and ready, and cook until soft and translucent, about 5 minutes.
3. Add the minced garlic, and the finely chopped red bell pepper and celery. Cook for another 5 minutes or so—just until the veggies start to soften and cook down a little.
4. In the skillet, mix the tomato paste with the other ingredients and heat for 1-2 minutes.
5. Add the red wine vinegar and let the blend simmer for a few minutes until it’s slightly reduced.
6. The cooked eggplant should be returned to the skillet, accompanied by capers, pine nuts, raisins, and sliced green olives.
7. Add salt and pepper to taste. Make sure to stir the mixture thoroughly to ensure even coating and distribution of all the ingredients.
8. Cook on for another 5–10 minutes, permitting the flavors to meld together and the mixture to thicken somewhat.
9. Take the caponata off the heat and allow it to cool to room temperature. This will allow the flavors to develop fully.
10. Right before serving, mix in the freshly chopped basil and parsley, and enjoy the burst of fresh flavor. This dish can stand alone as a side, serve as a topping for something else, or be enjoyed with a piece of crusty bread.
Equipment Needed
1. Large frying pan or skillet
2. Wooden spoon or spatula
3. Cutting board
4. Sharp knife
5. Measuring cups
6. Measuring spoons
7. Mixing bowl (optional, for setting aside cooked eggplant)
FAQ
- What is Eggplant Caponata?A Sicilian dish, caponata consists of eggplant and other vegetables cooked in a sweet and sour sauce. It is typically served as an appetizer or side dish.
- Can I prepare Eggplant Caponata ahead of time?Indeed, Caponata di Melanzane can be prepared a day ahead of time. In truth, the flavors tend to improve with time as they blend together and form a cohesive dish.
- How should I store Eggplant Caponata?Keep it in an airtight container in the refrigerator for no longer than 5 days.
- Is it possible to freeze Eggplant Caponata?Caponata can be frozen, but the eggplant’s texture may be altered. If you desire to freeze Caponata, do so in a sealed container for no longer than 3 months. Thaw in the refrigerator.
- What can I serve with Eggplant Caponata?Topping crostini with caponata is a classic preparation. Caponata can also be served alongside grilled meats or as part of an antipasto platter.
- Can I adjust the sweetness in the recipe?
Yes, adjust the amount of raisins or skip them altogether if you prefer less sweetness. - Are there any substitutions for pine nuts?Certainly, slivered almonds can be used in place of nuts, or you can omit them altogether.
Substitutions and Variations
1 medium zucchini, diced (in place of eggplant)
1/4 cup vegetable oil (instead of olive oil)
Chopped shallot (used as a substitute for onion)
Chopped spring onions can be used instead of celery stalks.
2 tablespoons white wine vinegar (as a substitution for red wine vinegar)
Pro Tips
1. Pre-Salt the Eggplant: Before cooking, sprinkle the diced eggplant with a little salt and let it sit for about 15-20 minutes. This helps to draw out moisture and reduce any bitterness. Rinse and pat dry before sautéing.
2. Toast the Pine Nuts: Lightly toast the pine nuts in a dry skillet over medium heat until they are golden brown and fragrant. This will enhance their nutty flavor and add a nice crunch to the dish.
3. Balance the Sweetness: If you find the dish too tangy from the vinegar, add a small pinch of sugar to balance the flavors, complementing the natural sweetness of the raisins.
4. Rest for Flavor: For best results, prepare the caponata a few hours in advance or even the day before. Allowing it to rest in the refrigerator overnight helps the flavors meld beautifully.
5. Use Quality Olive Oil: Since olive oil is a prominent flavor in this dish, using a high-quality extra virgin olive oil will significantly enhance the taste, especially in the initial sautéing and final drizzling stages.
Eggplant Caponata Recipe
My favorite Eggplant Caponata Recipe
Equipment Needed:
1. Large frying pan or skillet
2. Wooden spoon or spatula
3. Cutting board
4. Sharp knife
5. Measuring cups
6. Measuring spoons
7. Mixing bowl (optional, for setting aside cooked eggplant)
Ingredients:
- 1 medium eggplant, diced
- 1/4 cup olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 celery stalk, chopped
- 3 tablespoons tomato paste
- 1/4 cup red wine vinegar
- 2 tablespoons capers, drained
- 2 tablespoons pine nuts
- 1/4 cup raisins
- 1/4 cup green olives, pitted and sliced
- Salt and pepper to taste
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Instructions:
1. In a big frying pan, heat the olive oil over medium heat. Add the diced eggplant and sauté until it is golden brown and tender, about 8 to 10 minutes. Remove the eggplant and set aside.
2. In the same skillet, add the onion, which should be chopped and ready, and cook until soft and translucent, about 5 minutes.
3. Add the minced garlic, and the finely chopped red bell pepper and celery. Cook for another 5 minutes or so—just until the veggies start to soften and cook down a little.
4. In the skillet, mix the tomato paste with the other ingredients and heat for 1-2 minutes.
5. Add the red wine vinegar and let the blend simmer for a few minutes until it’s slightly reduced.
6. The cooked eggplant should be returned to the skillet, accompanied by capers, pine nuts, raisins, and sliced green olives.
7. Add salt and pepper to taste. Make sure to stir the mixture thoroughly to ensure even coating and distribution of all the ingredients.
8. Cook on for another 5–10 minutes, permitting the flavors to meld together and the mixture to thicken somewhat.
9. Take the caponata off the heat and allow it to cool to room temperature. This will allow the flavors to develop fully.
10. Right before serving, mix in the freshly chopped basil and parsley, and enjoy the burst of fresh flavor. This dish can stand alone as a side, serve as a topping for something else, or be enjoyed with a piece of crusty bread.