Description
Barefoot Contessa’s roasted eggplant caponata celebrates Mediterranean flavors with a delightful blend of sweet and tangy notes. Hearty eggplant mingles with olives, capers, and herbs, inviting warm memories of Italian coastal kitchens where fresh ingredients dance together.
Ingredients
Scale
Vegetables:
- 1 large aubergine (680g / 1½ lbs)
- 115g (4oz) jarred roasted red peppers, chopped
- 1 medium yellow onion, chopped
- 1 tablespoon minced garlic (3 cloves)
Herbs, Nuts, and Seasonings:
- 3 tablespoons fresh parsley, minced
- 2 tablespoons pine nuts, toasted
- 1/8 teaspoon crushed red pepper flakes
- 2 teaspoons kosher salt
- 1½ teaspoons freshly ground black pepper
Liquids and Condiments:
- 2 tablespoons good-quality olive oil, plus extra for roasting
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons drained capers
- 2 tablespoons tomato purée (paste)
- 1 tablespoon red wine vinegar
- 75g (½ cup) large green olives, pitted and chopped
- Toasted pita triangles, to serve
Instructions
- Prepare the aubergine for roasting by preheating the oven to 200°C (400°F). Cover a baking tray with aluminum foil to prevent sticking and ease cleanup.
- Thoroughly pierce the aubergine with a fork to allow steam to escape. Massage the entire surface with olive oil, ensuring even coating for optimal roasting.
- Roast the aubergine for 45-50 minutes until the vegetable becomes incredibly tender and collapses slightly. Remove from the oven and allow to cool completely at room temperature.
- Carefully slice the roasted aubergine in half lengthwise. Gently scoop out the soft, smoky flesh using a spoon, discarding the charred skin.
- Transfer the roasted aubergine flesh into a food processor. Add roasted peppers and olives, then pulse until the mixture reaches a coarse, rustic consistency.
- Heat one tablespoon (15 milliliters) of olive oil in a skillet over medium heat. Sauté diced onions and red pepper flakes until the onions turn translucent and develop a light golden color.
- Introduce minced garlic to the skillet and cook for an additional minute, releasing its aromatic oils. Immediately transfer the fragrant mixture to the aubergine blend.
- Incorporate fresh parsley, toasted pine nuts, freshly squeezed lemon juice, briny capers, tomato purée, and vinegar into the mixture. Season generously with salt and freshly ground black pepper.
- Thoroughly combine all ingredients, ensuring an even distribution of flavors. Cover the mixture and refrigerate for 2-3 hours to allow the flavors to meld and intensify.
- Before serving, remove the dip from the refrigerator and let it rest at room temperature for 15-20 minutes. Accompany with crisp, toasted pita bread triangles for an authentic Mediterranean experience.
Notes
- Roasting transforms aubergine into a silky, melt-in-your-mouth base that captures the essence of caponata’s rich texture.
- Premium olives and capers bring a briny, complex depth that elevates the entire dish with their intense Mediterranean character.
- Resting allows the ingredients to dance together, creating a harmonious blend where each flavor becomes more pronounced and vibrant.
- Carefully golden-toasted pine nuts introduce a delightful crunch and earthy warmth, balancing the soft vegetable components.
- Final seasoning is your culinary magic wand, fine-tuning the dish’s balance between tangy, sweet, and savory notes just before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 410 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg