Description
Mediterranean magic comes alive in this eggplant caponata, blending Sicily’s bold flavors with fresh ingredients. Tangy olives, sweet tomatoes, and caramelized eggplant create a sensational mix you’ll savor with crusty bread or as a versatile side dish.
Ingredients
Scale
Main Vegetables:
- 1 large eggplant cut into 1-inch cubes (2.5 cm cubes)
- 1 yellow onion chopped
- 1 red bell pepper cored and chopped
- 2 small celery stalks thinly sliced
Liquids and Sauces:
- 1 cup crushed tomatoes
- ¼ cup red wine vinegar
- ¼ cup dry white wine
- 2 teaspoons honey
- Extra virgin olive oil
Seasonings and Garnishes:
- 2 tablespoons capers
- ¼ cup pitted green olives roughly chopped
- ¼ cup raisins
- 1 bay leaf
- ¼ teaspoon to ½ teaspoon crushed red pepper flakes
- Kosher salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
Instructions
- Preheat the oven to 400°F (204°C). Prepare eggplant by cutting into uniform 1-inch cubes, then generously sprinkle with kosher salt to draw out moisture and enhance flavor.
- Arrange eggplant cubes in a single layer on a rimmed baking sheet. Roast in the hot oven for 25 to 30 minutes, turning occasionally, until edges are deeply caramelized and golden brown.
- Meanwhile, warm 2 tablespoons (30 milliliters) of extra-virgin olive oil in a large skillet over medium heat. Add finely chopped onions, diced bell peppers, and thinly sliced celery, sautéing for 5 to 7 minutes until vegetables become translucent and tender.
- Introduce crushed tomatoes, briny capers, chopped Kalamata olives, sweet raisins, golden honey, aromatic bay leaf, and red pepper flakes to the vegetable mixture. Pour in red wine vinegar and dry white wine, stirring to incorporate all ingredients.
- Reduce heat to medium-low and allow the sauce to gently simmer for 10 minutes, allowing flavors to meld and concentrate. The liquid should slightly reduce and thicken.
- Carefully fold the roasted eggplant cubes into the simmering sauce, ensuring each piece is evenly coated. Cook for an additional 2 to 3 minutes to marry the flavors.
- Remove from heat and garnish with freshly chopped parsley and mint. Serve warm as a vibrant Mediterranean-inspired side dish or light main course.
Notes
- Unlock the magic of layered flavors by roasting eggplant beforehand, transforming this humble vegetable into a caramelized masterpiece.
- Mediterranean traditions shine through in this vibrant dish, where sweet meets tangy in a delightful culinary dance.
- Unexpected ingredients like raisins and honey create surprise sweetness that softens the vinegar’s sharp edge.
- Fresh herbs aren’t just garnish – they’re flavor boosters that add bright, zesty notes to every bite.
- Briny capers and olives deliver a salty punch that makes taste buds sing with Mediterranean flair.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 145 kcal
- Sugar: 10 g
- Sodium: 250 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg