This caponata formula is a sweet and exquisite mix of eggplant, peppers, tomatoes and olives, all stewed together to make a flavorful canapé or side dish choice. A remarkable contribution that is not difficult to make and makes certain to get rave audits!
At the point when I’m searching for a party bite that everybody will adore, I go to top choices, for example, a mezze platter, little quiches or this lively and tasty eggplant caponata.
At whatever point I see caponata on the menu at an eatery, I need to arrange it. I simply love the perplexing flavors, particularly when served over a slice of toasted bread! I’ve since figured out how to make this dish at home, and it turns out to be very easy to assemble.
WHAT IS CAPONATA?
Caponata is an eggplant based dish where this vegetable is carmelized and joined with different fixings including tomatoes, onion, celery, olives and tricks. This dish consistently contains a sweet component like raisins, nectar or sugar. Generally caponata was filled in as a primary course, yet in current occasions it is frequently filled in as a side dish close by a protein, or as a canapé with bread.
HOW DO YOU MAKE CAPONATA?
Start by cutting an eggplant into shapes and cooking it in the broiler until brilliant brown. Warmth olive oil in a container, then, at that point add diced red onions, celery and red ringer peppers, and cook until the veggies are delicate. Then, add the cooked eggplant alongside tomatoes, raisins, olives, tricks and flavors. Allow everything to stew until the blend is thickened. Mix in new spices alongside pine nuts, then, at that point serve or refrigerate for sometime in the future.
- 1 pound eggplant cut into 3/4 inch pieces
- 6 tablespoons olive oil divided use
- salt and pepper to taste
- 3/4 cup red onion diced
- 1 red bell pepper diced
- 1/2 cup celery diced
- 1 teaspoon garlic minced
- 1/4 cup green olives chopped
- 2 tablespoons capers drained
- 1 1/4 cups canned crushed tomatoes do not drain
- 1/4 cup golden raisins
- 2 teaspoons brown sugar
- 3 tablespoons red wine vinegar
- 1/4 teaspoon crushed red pepper flakes or more to taste
- 1/4 cup pine nuts toasted
- 2 tablespoons chopped herbs such as parsley, mint or basil
- cooking spray
- Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
- Place the eggplant on the sheet pan in a single layer. Drizzle with 3 tablespoons of the olive oil and season with salt and pepper to taste.
- Bake for 25-30 minutes or until eggplant is tender and browned.
- While the eggplant is in the oven, warm the remaining 2 tablespoons of olive oil in a large pan over medium heat.
- Add the red onion, red bell pepper and celery to the pan. Cook for 5-7 minutes or until vegetables are tender.
- Add the garlic and cook for 30 seconds.
- Add the olives, capers, raisins, brown sugar, red wine vinegar, red pepper flakes and tomatoes. Stir to combine.
- Add the cooked eggplant to the pan. Stir and bring to a simmer.
- Cook for 10-15 minutes or until mixture has thickened and has a jam-like consistency. Stir in the pine nuts and chopped herbs. Season with salt and pepper to taste.
- Serve hot, at room temperature, or you can refrigerate it and serve it cold. Caponata will stay fresh in the fridge for up to 5 days.
Calories: 224kcal | Carbohydrates: 14g | Protein: 2g | Fat: 19g | Saturated Fat: 2g | Sodium: 173mg | Potassium: 303mg | Fiber: 3g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg