Eggplant Caponata

Eggplant Caponata
Staff Writer
Avalon Restaurant

Caponata is an authentic Italian dish of stewed eggplant and other seasonings. Chef John Brandt-Lee of Avalon Restaurant uses crispy flat bread as a vehicle for enjoying the savory mixture. 

Click here to see 11 Classic Antipasto Recipes for Summer.

4
Servings
231
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  olive oil
  • large cloves garlic, crushed
  • medium yellow onion, cut into 1/2-inch dice
  • medium red bell peppers, cut into 1/2-inch dice
  • 1 1/2  Pound  eggplant, unpeeled, cut into 1/2-inch cubes
  • 1/4  Cup  champagne vinegar
  • 1/4  Cup  sugar
  • Pinch of  herbs de Provence
  • 2  Tablespoons  capers, drained
  • Salt and pepper, to taste
  • Flat bread, for serving

Directions

Add the olive oil to a large sauté pan and heat over medium-high heat. Add the garlic and sauté until a light golden brown. Add the onions, peppers, and eggplant and sauté until soft (depending on how old the eggplant is it may soak up the oil. Have extra oil on hand and add as needed).  Push the vegetables to 1 side of the pan and on the other side add the vinegar and sugar. Once sugar dissolves, stir the vegetables and liquid together. Add the herbs de Provence and capers and cook for 10 minutes more. Season with salt and pepper, to taste. You should have a nice balance between sweetness of the sugar and the acidity of the vinegar. You can adjust the taste to your liking by adding more of either ingredient. Serve on flatbread. 

Nutritional Facts

Total Fat
15g
21%
Sugar
6g
7%
Saturated Fat
10g
42%
Carbohydrate, by difference
25g
19%
Protein
2g
4%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
13mg
1%
Choline, total
17mg
4%
Fiber, total dietary
7g
28%
Folate, total
31µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
22mg
7%
Niacin
1mg
7%
Phosphorus, P
31mg
4%
Selenium, Se
1µg
2%
Sodium, Na
743mg
50%
Water
159g
6%

Eggplant Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Eggplant Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.