Delicious Eggplant Caponata is a simple appetizer that made with roasted eggplant, tomatoes, and olives seasoned with red wine vinegar, capers, and fresh herbs. It's sweet-and-sour flavors are a favorite Italian topping for crusty bread, on pasta or with roasted meats.
1.5poundseggplantapproximately 2 medium-large eggplants, cut into ½” cubes (unpeeled)
114-ounce candiced tomatoes
¼cupolivespitted and roughly chopped
2tablespoonscapers in brinedrained
2tablespoonsred wine vinegar
1tablespoonchopped Italian parsley
½teaspoondried Italian seasoning
kosher salt and freshly ground black pepperto season
Preheat the oven to 400F. Line a large baking sheet with parchment paper.
Place the cubed eggplant on the baking sheet and drizzle over 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
Roast the eggplant for 18-20 minutes, or until it is fork tender.
Heat a large skillet over medium heat and add the remaining olive oil. Next add the celery and onion. Cook for 5-7 minutes, or until the vegetables are soft.
Add the garlic and cook for one additional minute.
Next add the tomatoes, olives, capers, vinegar, sugar, parsley, and Italian seasoning. Stir to combine.
Add the eggplant to the tomato sauce and cook for another 5-7 minutes or until the sauce is thick and bubbling. Season with salt and black pepper to taste.
Allow to cool to room temperature before serving.
Ingredient notes Use American Globe Eggplant or Italian eggplant for best results.Serve: at room temperature or chilled. Flavor will improve 1-2 days after making.How to storeStore in an airtight container in the refrigerator for up to 4 days.