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Rustic texture, with a mildly sweet and salty flavor from the addition of balsamic vinegar and olives, Rustic Eggplant Caponata is a great addition to pasta or as a topping to slices of toasted french bread.
I don't know about you, but I hate wasting food.
This weekend I was planning meals and between a recent grocery run and my biweekly food coop delivery, I was overrun with eggplant. I started searching for a new way to use my eggplant.
Growing up I generally associated eggplant with Eggplant Parmesan and with Eggplant Lasagna. Both are flavorful but can also be loaded with calories.
A recipe for Eggplant Caponata did the trick. I call it a rustic recipe because the final dish is full of flavor and texture. It also can be a lower-carb alternative for the Mediterranean Diet.
I know what you are thinking, Carbs aren't an issue with the Mediterranean Diet. But, old habits die hard and I still try to lower the carbohydrate count in some of my meals.
Caponata Variations
You will find different variations of this eggplant caponata recipe floating around. For mine, I left out the raisins, although they would add a sweet bite to the mix. They also increase the number of carbohydrates. So pick your battle.
I have also seen recipes where red pepper flakes are added or chopped green or red pepper. That is the great thing about this type of recipe; you can really customize it to your taste.
Ingredients
This recipe uses approximately 2 medium eggplants. Look for eggplant that is firm but not hard. Avoid those with skin that has started to brown.
Other ingredients include a can of Petite Diced tomatoes. Or you can chop fresh if you have the time.
Chopped celery, and onion.
I used two types of olives in this dish. Kalamata olives and regular green olives stuffed with pimento. You can substitute black olives if that is what you have on hand.
Another salty ingredient is capers. Don't skip them, they add great flavor. Not sure what a caper it is? Check out my post on Mediterranean Spices and Herbs to learn more.
Toasted pine nuts add a crunchy bite.
Red wine vinegar and balsamic vinegar add an extra tangy flavor. Pepper to taste.
Preparation
The recipe is super simple but does require a bit of chopping, well honestly a lot of chopping of eggplant, onion, celery, and olives.
Start by chopping eggplant into 1-2 inch cubes. No need to peel the eggplant. Salt the cubes and place them in a colander to drain for 30 minutes. Rinse well and blot dry with a paper towel.
Chop onion, and celery. Heat olive oil in a frying pan. Add onion and celery and cook for 3-5 minutes.
Add olives, eggplant, tomatoes, and capers to the frying pan. Cook over low heat for 10 minutes.
Toast pine nuts in a second frying pan. Stir frequently for 5 minutes until the nuts start to brown. Add pine nuts and vinegar to the eggplant mixture. Stir and continue to cook. Season with pepper.
Store in an airtight container for 8 hours or overnight.
Serving as an Appitizer
Preheat oven to 400F.
Slice bread into 1/2 to 1-inch slices. Brush top with olive oil. Place on a parchment-lined baking tray.
Place a baking tray on the bottom rack of the oven. Bake for 3-5 minutes. Remove and let cool.
Heat caponata in a pan on the stove over medium-low heat for 5 minutes. Alternatively, heat in a microwave-safe dish for 1-2 minutes in the microwave. Stir and heat an additional 30 seconds until heated through.
Apply a tablespoon of caponata to toast. Sprinkle with shredded parmesan cheese. Put try under the broiler for 3 minutes or until cheese is melted.
Additions to Eggplant Caponata
This caponata recipe is more savory than sweet. You can experiment with ingredients, including:
- golden raisins,
- sugar, and
- bell peppers.
Adjust the amount of red or white vinegar to find the right mix for you. You won't be disappointed.
Frequently Asked Questions
Eggplant is a summer vegetable. While technically a fruit, it is most often cooked as a vegetable in savory recipes.
Soft and spongy on the inside, eggplant soaks up with flavors that are added to it during cooking, making it a versatile plant to include in your meals.
Eggplant comes in different shapes and colors. Deep purple is the most common color. Color can vary from deep purple to white to green and sometimes striped.
Different varieties include lobular, short, and round shapes, as well as long and skinny.
When choosing an eggplant, look for those that are firm but not hard. The skin should be smooth and free of brown spotting.
Raw eggplant can be bitter. To help remove the bitterness. Once you peel the eggplant. Salt the inside well.
Place the salted eggplant on paper towels or in a colander to drain.
Rinse and blot with a paper towel prior to cooking.
Store in a covered container in the refrigerator for 3 days and you can freeze it for up to 2 months use on a later day.
What to Serve with Eggplant Caponata
I love to serve Rustic Eggplant Caponata with other healthy appetizers. Serve with any of these delicious appetizer options.
Mediterranean Meatballs - these turkey meatballs are tender and full of Mediterranean spices and cheese.
Spicy Cheese Ball Recipe - simple cheese ball recipe that comes together in 15 minutes.
Healthy Greek Yogurt Dill Dip and Cut Vegetables - flavorful dip for cut vegetables or whole wheat crackers.
Corn and Black Eyed Pea Dip - serve with tortilla chips, celery, or sliced cucumber.
Spicy Roasted Almonds - spice-infused toasted nuts to add crunch to your plate.
Rustic Eggplant Caponata
Equipment
Ingredients
Caponata
- 7 cups eggplant chopped into 1/2 inch cubes
- 1/4 cup olive oil extra virgin
- 3/4 cup sweet onion roughly chopped
- 15 ounce tomatoes can of finely chopped, undrained
- 1 cup celery chopped
- 1/2 cup kalamata olives sliced
- 1/2 cup green olives sliced
- 2 tbsp capers drained and rinsed
- 1/3 cup pine nuts toasted
- 1/4 cup red wine vinegar
- 1/4 cup balsamic vinegar
- 1/4 teaspoon pepper
Appetizer
- 1 loaf French bread sliced
- parmesan cheese shaved for garnish
Instructions
Caponata
- Chop eggplant into 1/2 to 1 inch pieces. Salt eggplant and place in a colander to drain for 30 minutes. Rinse eggplant well. Blot dry with a paper towel.
- Chop onion, celery, and olives.
- Add olive oil to frying an. Saute onion and celery for 3-5 minutes until tender.
- Add tomatos, eggplant. olives, and capers,
- Cook for 10 minutes over low heat..
- Lightly toast pinenuts in a pan. Add to eggplant mixture. Stir until combined.
- Add vinegars and pepper.
- Cover and continue to cook on low heat for 30 minutes. Stir occasionally.
- For best flavor cover and chill for at least 8 hours.
Appetizer
- Slice bread into 1/2 to 1 inch slices. Brush with olive oil. Toast for 3-5 minutes in a 400°F oven.
- Add a tablespoon of caponata to toast. Garnish with shaved parmesan cheese and broil for 3 minutes to melt cheese.
Notes
Recipe Tips
- For a sweeter dish, add golden raisins and a tablespoon or more of sugar.
- Serve on toasted bread sprinkled with olive oil and shredded cheese. Best at room temperature.
- Add to seafood and pasta cooked in broth and olive oil.
Nutrition
December 2020: This post was updated with new images, recipe tips, and serving suggestions.
August 2021 Update: Post organized with Ingredients, Preparation, and Frequently Asked Questions. Images updated.
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