Roasted eggplant caponata

Votes: 4

Time: 1 hour 20 min.
Complexity: easily
Servings: 8

Caponata is a traditional Sicilian vegetable stew made with eggplant, simmered with various vegetables and spices. But the dish becomes healthier if you follow this recipe. Instead of frying or stewing the eggplant, bake it whole in the oven. This way, you'll also avoid using a huge amount of oil, which is inevitable in most eggplant dishes. The key is not to overcook it and bake it until soft but still retains its shape, rather than turning into mush. Finely chop it with olives and roasted peppers, then add tomato paste, capers, nuts, and herbs. Refrigerate the caponata to allow all the ingredients to meld, and enjoy its magical flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 large eggplant (700 gr.)
150 gr. baked red peppers, chopped
0.5 cups large pitted green olives, chopped
1 cup chopped onion
1/8 tsp red pepper flakes
1 tbsp. minced garlic (3 cloves)
3 tablespoons chopped parsley
2 tbsp. pine nuts, roasted
2 tablespoons freshly squeezed lemon juice
2 tbsp capers
2 tbsp tomato paste
1 tbsp red wine vinegar
2 teaspoons of salt
1.5 tsp ground black pepper
Toasted pita bread cut into triangles (see pita chips), for filing

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: eggplants, eggplant caviar, sweet pepper, pine nuts, tomato paste, wine vinegar, lemon juice, red pepper flakes, garlic, parsley, olive, capers

Cooking the dish according to the recipe:

Preheat oven to 200°C. Line a baking sheet with aluminum foil.

Place a whole eggplant on a baking sheet. Prick it several times with a fork and rub with olive oil.

Bake for 45 to 50 minutes, until the eggplant is tender (check by piercing it with a knife). Let it cool, then cut it in half and peel it. Place the eggplant in the bowl of a food processor fitted with a steel blade attachment. Add the pepper and olives and chop into large pieces. Transfer to a bowl.
Meanwhile, heat 1 tablespoon of olive oil in a medium saucepan. Add the onion and red pepper flakes and cook over medium heat for about 5 minutes, until the onion is lightly browned. Add the garlic, cook for another minute, and then add everything to the eggplant.

In the same bowl, add parsley, pine nuts, lemon juice, capers, tomato paste, wine vinegar, salt, pepper (You can add in caponata(Along with the above ingredients, add raisins). Stir, cover with plastic wrap, and refrigerate for a few hours to allow the flavor to develop. Then taste the caponata for salt and serve at room temperature with pita bread slices.

Categories:

recipe / Sauces / Dips / Italian cuisine / Ina Garten

Similar recipes