Servings: 4 Servings
Eggplant Caponata Recipe
A quick, easy, classic Eggplant Caponata recipe to use as a condiment or sauce on just about anything! Mix it up with pasta noodles for an incredible meal! I love serving it on toasted baguette for an unforgettable appetizer.
Ingredients
- 2/3 cup avocado oil or olive oil, divided
- 1 yellow onion chopped
- 1 celery stalk chopped
- 8 cloves garlic minced
- 1 large eggplant peeled and chopped into 1” cubes
- ½ cup raisins
- 2 tablespoons capers
- ½ cup pitted kalamata olives halved
- 1 (14-oz) can diced tomatoes
- 1/3 cup white vinegar
- ½ tsp salt
- ½ cup fresh parsley chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Toss the chopped eggplant in 1/2 cup of the oil and spread it in an even layer over a large baking sheet. Sprinkle with sea salt and roast in the preheated oven for 35-40 minutes, stirring once half-way through.
- As an alternative, cook the eggplant in a skillet. To do so, heat ½ cup of the oil to medium and add the chopped eggplant. Toss the eggplant to evenly coat in oil. Sauté, stirring frequently, until eggplant has browned, begins cooking down, and is soft, about 10 minutes. Pour the eggplant into a bowl and set aside.
- Add the remaining oil (about 3 tablespoons to a large skillet and heat on the stove top over medium-high heat. Add the onion and celery and sauté, stirring every couple of minutes, until veggies are cooked through, about 5 to 8 minutes. Add the remaining ingredients including the roasted eggplant and stir everything together. Bring mixture to a full boil, reduce the heat, and allow the sauce to boil gently (uncovered) until much of the liquid has been reduced, about 15 minutes.
- Serve hot spread over toasted bread, or serve cold. Keep leftovers in the refrigerator for up to 5 days in an airtight container. Caponata tastes better the longer it sits!
Nutrition
Serving: 1Serving, Calories: 285kcal, Carbohydrates: 22g, Protein: 2g, Fat: 19g, Fiber: 6g, Sugar: 15g