Eggplant Caponata

Staff Writer
Eggplant Caponata
Katchkie Farm

This recipe produces what seems like a lot of caponata. But then we start using it and bringing it to friends, and suddenly it doesn’t seem like so much. In any case, I need to do something with my eggplant crop and, frankly, making a lot of caponata is hardly more bother than making less. Furthermore, caponata keeps well and is a good addition to any meal, a light lunch with cheese or on the dinner table with grilled meats or fish—it is even lovely with eggs. But you can cut the quantities in half if you like.

Recipe courtesy of Katchkie Farm

4
Servings
1015
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3/4 Cups golden raisins
  • 1 Cup olive oil
  • 4-6 medium eggplants washed but not peeled, diced to yield 12 cups
  • Salt and pepper, to taste
  • 3 Cups diced onions
  • 1 1/3 Cup peeled and diced celery
  • 3 Tablespoons minced garlic
  • 2 Teaspoons fresh thyme leaves
  • 1 Tablespoon chopped fresh rosemary leaves
  • 3 sweet yellow bell peppers, roasted, peeled and diced
  • 3 sweet red peppers, roasted, peeled and diced
  • 3/4 Cups capers in vinegar, drained and roughly chopped
  • 1 1/4 Cup red wine vinegar
  • 1/2 Cup sugar
  • 3 Cups peeled, seeded and roughly chopped tomatoes
  • 1 Cup chopped parsley

Directions

Put the raisins in a medium bowl and cover with lukewarm water to soften. Set aside until needed.

Pour enough oil into a sauté pan or skillet to cover the bottom generously and place the pan over medium-high heat. When the oil is hot, add the eggplant and sauté, stirring until tender, adding oil as needed; you may need to do this in batches. Remove the eggplant to a bowl, season to taste with salt and pepper and set it aside to cool.

Pour additional oil into the pan and add the onions, celery and garlic, then the thyme, rosemary, salt and pepper and cook, stirring from time to time until tender.
Add the peppers, capers, vinegar, sugar, and tomatoes; drain the raisins and add. Cook until it is slightly thickened. Adjust the seasoning as necessary with additional vinegar and sugar to achieve a pleasing balance of sweet to acid, and season to taste with salt or pepper.

Let the pepper mixture cool to room temperature, then fold in the eggplant.

Fold in the chopped parsley before serving. Caponata can be served warm, never cold. I think the flavors are at their best at room temperature.

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.

Nutritional Facts

Total Fat
57g
87%
Sugar
78g
N/A
Saturated Fat
8g
40%
Protein
14g
28%
Carbs
124g
41%
Vitamin A
281µg
31%
Vitamin B6
2mg
76%
Vitamin C
434mg
100%
Vitamin E
12mg
61%
Vitamin K
334µg
100%
Calcium
214mg
21%
Fiber
31g
100%
Folate (food)
305µg
N/A
Folate equivalent (total)
305µg
76%
Iron
6mg
33%
Magnesium
182mg
45%
Monounsaturated
40g
N/A
Niacin (B3)
8mg
40%
Phosphorus
356mg
51%
Polyunsaturated
7g
N/A
Potassium
2986mg
85%
Riboflavin (B2)
0.5mg
30.9%
Sodium
3328mg
100%
Sugars, added
25g
N/A
Thiamin (B1)
0.5mg
32.7%
Zinc
2mg
16%

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