Recipe: Eggplant Caponata

eggplant caponata

Eggplant Caponata Recipe

Eggplants and tomatoes are vegetables that produce compounds to protect themselves against oxidative stress and infection, and guess what! These antioxidants and anti-inflammatories are passed on to you when you eat them! Try this eggplant caponata tonight!

Eggplant Caponata Ingredients

  • ½ cup olive oil
  • 2 pounds eggplant, peel thick skin if necessary and cut into 1-inch cubes
  • 1 large onion, chopped
  • 1 rib celery, roughly chopped
  • 3 tablespoons tomato paste, thinned with 1/4 cup water
  • 1 cup fresh, good quality tomatoes, chopped
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 6 ounces green olives, pitted and roughly chopped
  • ½ cup white wine vinegar
  • ½ cup golden raisins
  • ¼ cup capers, rinsed and drained
  • 3 tablespoons agave nectar
  • 2 tablespoons unsweetened chocolate, finely grated
  • ½ cup finely shredded basil
  • 2 tablespoons pine nuts

Eggplant CaponataEggplant Caponata Directions

  • Heat oil in a large pan over medium-high heat. Working in 2 batches, add eggplant and fry, tossing occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer eggplant to a large bowl.
  • Keeping oil hot, add onions and celery. Cook, stirring often, until beginning to brown, about 8 minutes. Reduce heat. Add tomato paste and cook, stirring occasionally, until almost evaporated, about 2 minutes.
  • Add chopped tomatoes, salt, and pepper and cook for 10 minutes. Stir in olives, vinegar, raisins, capers, agave, and chocolate. Cook, stirring occasionally until thickened, about 15 minutes.
  • Transfer to bowl with eggplant, along with basil and pine nuts, and mix together. Let cool to room temperature before serving this eggplant caponata.

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Jennifer Cohen Katz
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