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pan of eggplant caponata
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Rustic Eggplant Caponata

Flavorful appitizer or pasta topping of eggplant, tomato, olives, extra virgin olive oil, and balsamic vinegar.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: Mediterranean
Keyword: Easy, Healthy
Servings: 12 -1/2 cup
Calories: 207kcal
Author: Janna/Fit As A Fiddle Life

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

  1. For a sweeter dish, add golden raisins and a tablespoon or more of sugar.
  2. Serve on toasted bread sprinkled with olive oil and shredded cheese. Best at room temperature.
  3. Add to seafood and pasta cooked in broth and olive oil.
Low-Carb Option
Skip the toast and serve on sliced cucumber or celery for a low-carb option. Without the toast, a serving is just 4 net carbohydrates.
 

Nutrition

Calories: 207kcal | Carbohydrates: 26g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Sodium: 395mg | Potassium: 306mg | Fiber: 3g | Sugar: 5g | Vitamin A: 391IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg