Ingredients
Scale
1 large eggplant, about 1lb, cut into 1-inch cubes
Extra virgin olive oil
1 medium yellow onion chopped
1 red bell pepper cored and chopped
1 celery stalk, thinly sliced
1 14 oz can crushed tomatoes
2 tablespoon capers
¼ cup pitted green olives roughly chopped
3 tablespoons golden raisins
1 teaspoon cane sugar
¼ teaspoon to ½ teaspoon crushed red pepper flakes, to taste
3 tablespoons red wine vinegar
2 tablespoon chopped fresh parsley
Basil leaves
Kosher salt, black pepper
Crusty bread, toasted
Instructions
- Preheat the oven to 400 degrees.
- Season the eggplant cubes with salt. Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- In a small bowl, combine the raisins, vinegar, and capers. Set aside for the raisins to soften.
- Heat the olive oil in a medium dutch oven or pan over medium heat. Add the onion and celery and cook for 8 minutes stirring often, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes, stirring often.
- Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.
- Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.
- Allow the caponata to cool to room temperature. (can be stored in fridge for 3-4 days)
- When ready to serve, garnish the caponata with fresh basil. Serve with crostini.
- Prep Time: 20
- Cook Time: 40
- Category: Appetizer
- Cuisine: Italian
