This Eggplant Caponata is a scrumptious Italian relish made with eggplant, onions, garlic, tomatoes, pine nuts, olives, raisins, capers, and parsley. Excellent unfold for bread or a dip for breadsticks!
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Caponata is a superb Italian eggplant relish that can be utilized as a ramification on bread, a dip for breadsticks, or a sauce to toss with pasta.
There are as many recipes for eggplant caponata as there are cooks! There are two essential approaches for making ready it — finely chopped and used as a relish on bread or polenta, or coarsely chopped and served nearly like an Italian model of ratatouille.
The one constants in caponata are eggplants, onions, olive oil, vinegar, and a few type of tomato product, both tomato sauce or recent tomatoes or each.
It’s also possible to embrace pine nuts, raisins, capers, olives, celery, basil, bell peppers, garlic, parsley, and/or oregano. Be at liberty to play with mixtures of substances to see what fits your style!
Tucked away in funky Bernal Heights, my previous neighborhood in San Francisco, used to lie an Italian trattoria which served distinctive Italian meals. The restaurant is lengthy gone, however I nonetheless keep in mind fondly the eggplant caponata condiment they served with bread sticks that accompanied each meal.
I don’t know if the next caponata recipe is even near the recipe that the restaurant used, however it’s actually in the appropriate path.
If you happen to don’t eat all of your caponata at one sitting, it retains properly within the fridge for as much as 5 days, and is even higher on the second or third day, after the flavors have had an opportunity to meld.
Extra scrumptious eggplant recipes:
Up to date September 27, 2018 : Pictures and intro notes up to date
Our model of caponata is diced tremendous, like a relish. Serve it on toasted or grilled bread, or with pasta or polenta.
- 1 globe eggplant – about 1 lb, diced
- Four Tbsp further virgin olive oil, divided
- 1 small onion, minced
- 1 celery stalk, minced
- 1 garlic clove, minced
- Four-6 plum tomatoes, finely chopped
- half cup pitted inexperienced olives, finely chopped
- 1/Four cup pine nuts, toasted
- 2 to three Tbsp small capers, drained
- 1 teaspoon purple pepper flakes
- 1/Four cup purple wine vinegar
- 2 to three Tbsp sugar
- 1 Tbsp tomato paste
- 1/Four cup chopped basil
1 Toss eggplant with salt, let drain: Toss the diced eggplant with about 2 tablespoons salt and put into a big bowl. Cowl the bowl with a plate that virtually matches the bowl and weigh it down with a heavy can. Let this sit for 1 hour.
Drain the eggplant, rinse with recent water and pat dry with paper towels.
2 Prepare dinner onions, celery, garlic: Warmth 2 tablespoons oil in a big skillet over medium-high warmth. Add onion and celery, season with salt. Prepare dinner, stirring often till the onion begins to melt – about 5 minutes.
Add the garlic. Prepare dinner 1-2 minutes extra. Take away from the skillet and put aside.
three Sear the eggplant: Wipe the pan with a paper towel, flip the warmth to excessive and add the remaining olive oil. Let this warmth till the oil is almost smoking.
Add the eggplant and unfold it out in as skinny a layer as you may within the skillet. Let this sizzle for 1-2 minutes earlier than stirring, then let it sit for a full minute earlier than stirring once more. Prepare dinner like this for 5-6 minutes.
Four Mix with different substances: Add the onion-celery combination, the tomatoes, olives, pine nuts, capers and purple pepper flakes. Stir properly. Add the vinegar, sugar and tomato paste and stir as soon as extra.
Prepare dinner, stirring often till eggplant could be very comfortable, about eight minutes.
5 Let cool, add basil, salt, pepper: Take away from warmth and let cool to room temperature. Combine within the basil. Season with salt and pepper to style.
Caponata could be refrigerated, coated, as much as 5 days.
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