Description
Ina Garten’s roasted eggplant caponata brings Sicily’s rustic charm to your table with bold Mediterranean flavors. Rich tomatoes, caramelized eggplant, and tangy olives create a delightful appetizer that will transport taste buds straight to Southern Italy.
Ingredients
Scale
Main Ingredients:
- 1 large eggplant (1.5 pounds / 680 grams)
- 1 cup chopped yellow onion
- 4 ounces (113 grams) jarred roasted red peppers, chopped
- 0.5 cup large green olives, pitted and chopped
Herbs, Spices, and Seasonings:
- 3 tablespoons minced parsley
- 2 teaspoons kosher salt
- 1.5 teaspoons freshly ground black pepper
- 0.125 teaspoon crushed red pepper flakes
- 1 tablespoon minced garlic (3 cloves)
- 2 tablespoons drained capers
- 1 tablespoon red wine vinegar
- 2 tablespoons tomato paste
Finishing Ingredients:
- Good olive oil
- 2 tablespoons pine nuts, toasted
- 2 tablespoons freshly squeezed lemon juice
- Toasted pita triangles, for serving
Instructions
- Roast the eggplant to tender perfection by preheating the oven to 400°F (200°C). Line a baking sheet with aluminum foil and puncture the whole eggplant multiple times with a fork. Gently massage the eggplant with olive oil, ensuring complete coverage, then roast for 45-50 minutes until the vegetable becomes remarkably soft and yields easily when touched.
- Allow the roasted eggplant to cool completely, then carefully slice in half and remove the outer skin. Discard the skin and transfer the tender interior to a food processor.
- Add roasted red peppers and olives to the food processor. Pulse the ingredients until they reach a coarse, rustic consistency, creating a textured base for the dip.
- In a sauté pan, warm of olive oil over medium heat. Introduce diced onions and crushed red pepper flakes, cooking for approximately 5 minutes until the onions turn golden and translucent. Incorporate minced garlic and continue cooking for an additional minute to release its aromatic essence.
- Transfer the sautéed aromatics into the eggplant mixture. Integrate fresh parsley, toasted pine nuts, freshly squeezed lemon juice, briny capers, concentrated tomato paste, tangy vinegar, kosher salt, and freshly ground black pepper. Stir thoroughly to ensure all ingredients are evenly distributed.
- Cover the mixture with plastic wrap and refrigerate for 2-3 hours, allowing the flavors to meld and intensify. Before serving, let the dip rest at room temperature for optimal taste and texture.
- Serve alongside crisp, golden toasted pita triangles, inviting guests to scoop and enjoy this Mediterranean-inspired delicacy.
Notes
- Cold storage transforms this caponata into a flavor-packed masterpiece, letting ingredients mingle and develop deep, complex tastes overnight.
- Crunch matters when chopping vegetables, so keep ingredients roughly cut to maintain exciting textural contrast in every spoonful.
- Golden-brown pine nuts elevate the dish with their nutty warmth, releasing rich aromatic oils that complement the soft eggplant.
- Roasting eggplant until meltingly tender creates a silky base that absorbs surrounding flavors like a delicious sponge.
- Final seasoning is crucial – a quick taste test ensures balanced saltiness, bright acidity, and perfect harmony of ingredients.
- Prep Time: 15 minutes
- Cook Time: 53 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg