Eggplant Caponata Recipe
Garden Fresh Vegetables in a Versatile, Easy, Flavorful Mixture
Aug 26, 2008
Intensely flavored, this somewhat sweet-and-sour combination of eggplant, tomato and other fresh garden vegetables is simple to make. It keeps well in the refrigerator or freezer, and can easily be doubled.
The recipe is flexible in that you can add or subtract the garden vegetables depending upon availability. For example, if someone’s kitchen has not become overcome by summer squash (as difficult to believe as that might be at times), then increase the other vegetables to make up for its absence.
Three Important Rules for Great Caponata
The three most important things are to make sure that some combo of eggplant, tomatoes, and celery are present in some combination, as they are important to both the flavor and texture. Second, always use capers and/or olives, vinegar, and sugar to create the sweet-and-sour balance. And lastly, do not serve this the same day it is made – it just will not taste right, so don’t even try it (unless you are insatiably curious). It needs 24 hours for the flavors to meld, after which you can taste and adjust them as needed.
Some Serving Suggestions
- On a bed of greens with a sprinkling of toasted pine nuts and some crumbled goat cheese or feta
- Served as finger food on pita, crusty bread, or crackers
- As an omelet topping or filling
- Tossed with warm pasta and some grated parmesan cheese
- Side dish or topping with pan sauteed or roasted poultry
- Serve beside a ricotta and spinach calzone
Caponata
- 1/4 cup olive oil
- 1 medium eggplant, 1/2” roughly chopped, about 3 cups
- 1/2 cups chopped onions, 1/2” dice
- 1/2 cup celery, 1/2” dice
- 2 cups chopped tomatoes, 1/4” dice
- 1 cup chopped summer squash, 1/2” dice
- 1/2 cup chopped green or red pepper, 1/2” dice
- 2 tablespoons minced garlic
- 2 tablespoons tomato paste
- 1/4 cup wine vinegar
- 1/3 cup stuffed green olives, torn or sliced in half
- 1/4 cup capers, drained except for 1 tablespoon juice
- 1 tablespoon sugar
- 1/4 minced parsley
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions:
- In a large saucepan with a lid, heat the olive oil. Add the eggplant and onions over medium-high heat for 10 minutes, stirring occasionally. Add the celery, tomatoes, squash, and garlic and cook for about 15 minutes more minutes, stirring occasionally. Add the rest of the ingredients, cover, lower heat, and slowly simmer for 20-25 minutes, stirring occasionally. Remove the pan lid if the mixture becomes too wet (this is supposed to be the consistency of a relish, and it’s okay if the eggplant becomes mushy).
- Refrigerate for a day, and taste to adjust the tart-sweet balance by adding a touch more sugar or vinegar.
- Best served at room temperature. May also be served warm or cold. Freezes well.
More Recipes for Garden Fresh Vegetables
Lightning Fast Pasta with Fresh Vegetables
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