Roasted eggplant is simply amazing and a great way to enjoy some is in caponata! This dish is basically a tasty vegetable sauce that can be served as a dip/appetizer, a side, or as a main course when tossed with pasta. The main ingredient is the roasted eggplant along with plenty of veggies including onions, bell peppers, celery and tomatoes. One of the distinctive characteristics of caponata is the slight sweet and sour aspects provided by honey and vinegar. The flavours are built up with capers, olives, and raisins with a hint of cinnamon and a touch of heat from red pepper flakes. Although there are a few ingredients, this dish is super easy to make and you can prepare the sauce while the eggplant roasts!
Caponata
An Italian style eggplant sauce with sweet and sour aspects that’s perfect as an appetizer (with crostini), a side or tossed with pasta for a meal!
ingredients
- 2 medium eggplant (cut into 1/2 inch cubes)
- 1 tablespoon oil
- 1 tablespoon oil
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 cup celery, diced
- 3 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 1 cup crushed tomatoes (or marinara sauce)
- 2 tablespoon capers
- 1/4 cup olives, sliced
- 1/4 cup raisins
- 3 tablespoons honey (or sugar)
- 3 tablespoons red wine vinegar (or balsamic)
- 1 pinch cinnamon (optional)
- salt and pepper to taste
- 1 tablespoon parsley, chopped (or mint, or basil) (optional)
directions
- Toss the eggplant in the oil, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, before setting aside.
- meanwhile, heat the oil in a large pan/skillet over medium heat, add the onion, pepper, and celery, and cook until tender, about 7-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the crushed tomatoes, capers, olives, raisins, honey, and vinegar, mix, bring to bail and simmer for 5 minutes.
- Season with salt and pepper to taste, add the parsley and enjoy!
Option: Add 1/2 teaspoon cocoa powder with the cinnamon.
Option: Garnish with toasted pine nuts.
Option: Serve with crostini or crackers!
Option: Serve tossed with cooked pasta!
zlamushka says
You add cocoa powder to a savory dish ? Wow, that is somethign new… I mean why not, i ll give it a try 🙂
Cara says
Hey Kevin, I’m glad to see someone else make and enjoy the caponata. My friend Vanessa has been enjoying it as well; she added it to sauteed ground lamb and served with pasta and said it was delicious. It’s certainly quite versatile!
Valli says
Very creative dishes Kevin. You always come up with such interesting and tasty meals so I am not surprised!!!
Aimée says
What an exciting and original dish! It looks like perfect fall food.
Janet says
I’ve never had caponate either, in fact before I read this post, I’m not sure I knew what it was (although I’ve heard of it)
Coffee & Vanilla says
Wow, eggplant, cocoa, cinnamon and pine nuts! I love all those things, it must taste wonderful… I’m going to save link to this page and try it some time soon.
Thank you for sharing!
Greetings, Margot
sher says
Keep going, girl! I loved seeing all those different ways to use the caponata. Yum!!!!
sher says
Well, never start leaving comments when it’s after midnight and you’re sleepy. I meant to say–You go Kev. Oh well, I better go to bed!!!
Ruth Daniels says
I couldn’t agree more with everyone else. Awesome dish – no surprise there! Thanks for sharing with Presto Pasta Night.
Kat says
This was soooo delicious and very versatile. I have had it over rice, noodles, but my favorite is on flat bread toasted in the oven with goat cheese sprinkled on top. Only changes were chopped fresh tomato instead of marinara and the addition of olives, just cuz I love olives. The addition of the cocoa powder and cinnamon was truly genius!! Thanks for another inspired recipe.
Trico says
After the diced eggplant is roasted and set aside it is not mentioned again in the recipe. Just an oversight.
Sabrina says
interesting, hadn’t known this dish before, I love ragu and it reminds me of a vegetarian ragu, thank you!