Classic Eggplant Caponata

inAppetizer Recipes, Double Duty Recipes, Italian Recipes, Pasta Recipes, Recipes, Sauce Recipes, Vegan Recipes, Vegetable Recipes, Vegetarian Recipes
  • YIELDS | 8-10 SERVINGS
  • PREP TIME | 10 MINS PLUS WAIT TIME 30 MINS
  • COOK TIME | 30 MINS

I love the flexibility of this dish. It can be used as an appetizer, spread over crusty bread, or as a dip for crackers and crudités with drinks on a weekend night. It tastes wonderful dolloped over fish and chicken too. It’s warm, earthy, tangy, and satisfying.

Double Duty Recipe: Make double the eggplant mixture and mix the extra with your favorite pasta and a few dollops of burrata for a simply dinner.

Ingredients

  • 5 tablespoons olive oil, about 1/3 cup
  • 1 medium eggplant, 1-1.5 pound eggplant, unpeeled, cut into 1/2-inch cubes
  • 1 medium onion, chopped
  • 4 large garlic cloves, peeled, minced
  • 14.5-ounce can diced tomatoes with juice
  • 3 tablespoons red wine vinegar
  • 2 tablespoons capers, drained and coarsely chopped
  • 1/3 cup chopped fresh basil and more for garnish
  • 1/4 cup toasted walnuts or pine nuts, optional
  • 1 tablespoon sea salt
  • Freshly ground pepper
  • 4 ounces Burrata cheese, optional
  • Crusty bread or crackers to serve alongside

Instructions

  1. Toss chopped eggplant with one tablespoon of Kosher salt, mix well, and let sit for 30 minutes. Rinse well and let drain.
  2. Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes and juice, then red wine vinegar and drained capers.
  3. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12-15 minutes.
  4. Mix in fresh basil. Transfer caponata to serving bowl and add in Burrata, if using, and season with additional salt and freshly ground pepper to taste.
  5. Sprinkle with toasted pine or walnuts, if using, and garnish with additional fresh basil and serve with crusty bread of crackers.

Notes

Serve warm, at room temperature, or cold. Caponata can be made a few days ahead, covered and chilled.

If using as a pasta sauce, boil 1/2-1 pound of your favorite pasta according to package directions. Save 1 cup pasta water when draining pasta. Add the Caponata and ½ cup of the pasta water to the pot with the pasta and toss, adding more pasta water as necessary to reach a silky consistency. Top with burrata and fresh basil.