Mary and Brian's Recipes

Easy Caponata
Category Appetizers, European
Events:
Ingredients
1 large eggplant 1 ¼ lb or so, cut into 1-inch cubes ▢Kosher salt ▢Extra virgin olive oil I used Private Reserve EVOO ▢1 yellow onion chopped ▢1 red bell pepper cored and chopped ▢2 small celery stalks thinly sliced ▢Black pepper ▢1 cup crushed tomatoes ▢2 tablespoon capers ▢¼ cup pitted green olives roughly chopped ▢¼ cup raisins ▢2 teaspoons honey more to your liking ▢1 bay leaf ▢¼ teaspoon to ½ teaspoon crushed red pepper flakes ▢¼ cup red wine vinegar ▢¼ cup dry white wine ▢2 tablespoon chopped fresh parsley ▢2 tablespoon chopped fresh mint
Method
Heat the oven to 400 degrees F. Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel). Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned. Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened. Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes. Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.
Notes
Cook's Tip: Salting the eggplant and allowing it to sit for a few minutes helps it "sweat out" any bitterness and improves its spongy texture. a If you have the time, leave the salted eggplant in a colander for 20 minutes or so while you prepare the rest of the ingredients. For best flavor: Let the caponata sit at room temperature for 1 hour before serving, or store in the fridge overnight and serve cold or at room temperature. I like to serve it with toasted Italian bread such as ciabatta . If serving with toasted ciabatta: Slice the bread and brush each slice with a bit of extra virgin olive oil on both sides. Arrange on a sheet pan and toast in your heated oven for about 10 minutes until golden brown (I do this while the eggplant is roasting).
Rating: Excellent