Eggplant Caponata

This stuff is the pièce de résistance in any Mezze Provençal platter–and it’s very make-ahead friendly. Pair it with our Carrot Ginger Hummus and the Quinoa Tabbouleh and you have a super chic patio spread. -E

Eggplant Caponata

1 large eggplant, peeled and cut into 1/2-inch dice
2 T. olive oil, plus more for roasting the eggplant
1 1/2 cups diced onions
3 cloves garlic, chopped
1 1/2 t. dried oregano
1/4 cup sliced green olives
2 T. capers, drained
1 1/2 cups seeded and diced Roma tomatoes (or can use 14 oz. can petite cut tomatoes, drained)
12 oz. tomato paste
1/4 cup white wine
2-3 T. honey (substitute with agave nectar for vegan recipe!)
1/4 cup golden raisins
1/4 cup red-wine vinegar
1/4 cup chopped flat-leaf parsley

1. Preheat the oven to 400-degrees. Salt the diced eggplant and place in a colander for 20-30 minutes to drain. Spread out the drained eggplant on half-sheet pan and drizzle with olive oil. Using clean hands, toss the eggplant on the sheet pan to evenly coat with the olive oil. Roast for 20-30 minutes or until golden brown. Set aside to cool.
2. In a large sauté pan, heat the 2 T. of olive oil. Add the onions, garlic, and oregano and sauté until onions are translucent.
3. Add the olives, capers, diced tomato, and tomato paste to pan. Continue to sauté 10 – 12 minutes until the tomato paste begins to turn a rich mahogany color, which indicates that it is caramelizing.
4. Deglaze the pan with the white wine. Add the honey and raisins then stir to blend. Then, add vinegar and season with salt and pepper to taste. Cool.
5. Once the caponata and eggplant are both cool, gently fold in the roasted eggplant and tomato mixture together in a large bowl. Store the caponata in the refrigerator overnight to allow flavors to meld. Allow to come to room temperature before serving.

Yields: 3 cups
Use Castelvetrano olives if you can find them. Adding 2 tablespoons of honey or agave will still allow for a bit of vinegar bite. If you prefer a sweeter caponata, go with the 3 tablespoons. You could also add chopped mint to this, but I do not since I often pair it with my Quinoa Tabbouleh, which already has mint in it. This caponata freezes beautifully!

© 2020, Blue Willow Kitchen

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s