Eggplant Caponata
Adapted from EatingWell.com
By Member Patricia Raymond MD
“This delicious version features oven roasted eggplant, vastly reducing the olive oil that
traditionally soaks this dish. Great warm, even better refrigerated overnight to let the
flavors dance!”
Ingredients:
1 large purple eggplant, peeled and diced to 1/2 inch cubes
2 tablespoons extra-virgin olive oil
1 large onion, diced
4 cloves garlic, minced
4 plum/Roma tomatoes, diced
1 tablespoon sugar
2 tablespoon red-wine vinegar, or more to taste
Freshly ground pepper to taste
Black olives, sliced (3.8 oz can)
1 tablespoon capers, rinsed
1 tablespoons dry basil
Instructions:
Preheat oven to 400°F. Prep eggplant, toss in strainer with 2 tsp salt, and allow to sit for
30-45 minutes, mixing occasionally. Rinse with cool water, strain, and place on
parchment paper lined baking sheet. Bake 45 minutes.
At the 30 minute mark on baking the eggplant, heat the 2 tablespoons oil in a large frying pan. Add onion and cook, stirring frequently, until soft and translucent, 6 to 8 minutes. Stir in garlic and cook for 30 seconds. Stir in tomatoes; cook about 2 minutes. Add the eggplant to the pan; stir until well combined. Sprinkle sugar over the eggplant mixture, stir and cook for about 30 seconds. Add vinegar, basil, and pepper. Taste and add 1 to 2 more tablespoons vinegar, if desired. Add olives and capers; cook for 1 minute. Remove the pan from the heat.
Serve warm or cool, great smeared on crusty bread.
