Caponata

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Caponata

Caponata recipe

Category, CuisineDiets, ,

This robust Italian salad is equally enjoyable as a sandwich filling, a topping for veggie burgers, or spread on crostini as an appetizer for your next gathering.

Ingredients

 1 large eggplant, skin on
 Salt for sprinkling
 4 tablespoons oil, divided
 2 cups yellow onion, finely chopped
 1 large green bell pepper, cut into 1-inch squares
 1 cup celery, finely chopped
 1 (16-ounce) can diced tomatoes, drained
 ¼ cup apple cider vinegar
 ½ teaspoon dried basil
 ½ teaspoon dried oregano
 1 tablespoon honey or agave nectar
 Pinch of cayenne pepper
 1 tablespoon chopped walnuts or pine nuts (optional)
 ½ cup pitted black or green olives
 ¼ cup capers
 Salt and freshly ground black pepper

Instructions

1

Cut eggplant with skin on into 1-inch cubes. Put eggplant on a large plate in a single layer and sprinkle lightly with salt. Set aside for 30 minutes, then rinse eggplant with water to remove salt. Squeeze to remove excess moisture.

2

In an extra-large, deep, cast iron or non-stick skillet, heat 2 tablespoons of the oil on medium. Add eggplant and sauté until tender. Transfer to a bowl and set aside.

3

In the same skillet, add remaining oil and sauté onion on medium heat for about 10 minutes.

4

Add green pepper, celery, and tomatoes. Cook for 15 minutes, stirring occasionally.

5

Add vinegar, basil, oregano, honey or agave, cayenne, walnuts or pine nuts, and cooked eggplant. Cover and simmer 5 to 8 minutes, stirring occasionally.

6

Mix in olives and capers.

7

Add salt and pepper to taste

Note: To make a smooth dip, reserve olives and capers for garnish. Transfer eggplant mixture to a blender or food processor and purée until smooth. Transfer to a bowl, cover, and chill in refrigerator for 2 hours before serving. Garnish with olives and capers.

The finished recipe can also be served hot over pasta or rice (for two).

Serves 4

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Ingredients

 1 large eggplant, skin on
 Salt for sprinkling
 4 tablespoons oil, divided
 2 cups yellow onion, finely chopped
 1 large green bell pepper, cut into 1-inch squares
 1 cup celery, finely chopped
 1 (16-ounce) can diced tomatoes, drained
 ¼ cup apple cider vinegar
 ½ teaspoon dried basil
 ½ teaspoon dried oregano
 1 tablespoon honey or agave nectar
 Pinch of cayenne pepper
 1 tablespoon chopped walnuts or pine nuts (optional)
 ½ cup pitted black or green olives
 ¼ cup capers
 Salt and freshly ground black pepper

Directions

1

Cut eggplant with skin on into 1-inch cubes. Put eggplant on a large plate in a single layer and sprinkle lightly with salt. Set aside for 30 minutes, then rinse eggplant with water to remove salt. Squeeze to remove excess moisture.

2

In an extra-large, deep, cast iron or non-stick skillet, heat 2 tablespoons of the oil on medium. Add eggplant and sauté until tender. Transfer to a bowl and set aside.

3

In the same skillet, add remaining oil and sauté onion on medium heat for about 10 minutes.

4

Add green pepper, celery, and tomatoes. Cook for 15 minutes, stirring occasionally.

5

Add vinegar, basil, oregano, honey or agave, cayenne, walnuts or pine nuts, and cooked eggplant. Cover and simmer 5 to 8 minutes, stirring occasionally.

6

Mix in olives and capers.

7

Add salt and pepper to taste

Note: To make a smooth dip, reserve olives and capers for garnish. Transfer eggplant mixture to a blender or food processor and purée until smooth. Transfer to a bowl, cover, and chill in refrigerator for 2 hours before serving. Garnish with olives and capers.

The finished recipe can also be served hot over pasta or rice (for two).

Serves 4

Caponata
IngredientsDirections