Easy Caponata

Yield: 4-6

Author: Danielle Wild

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Easy Caponata - Danielle's Version

Prep time: 30 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 20 M

Caponata is a traditional Sicilian dish known for its vibrant, tangy flavor and hearty texture. The dish features roasted eggplant combined with sautéed celery, onions, and bell peppers. Capers and green olives add a briny punch, while fire-roasted tomatoes bring a rich, smoky depth. Enhanced with garlic, chili flakes, a hint of honey, and dry white wine, the mixture is simmered until the flavors meld together beautifully. Finished with fresh parsley and basil, and a touch of butter for added richness, caponata can be enjoyed warm, at room temperature, or cold. It's a versatile dish perfect as a side, appetizer with crusty bread, or a topping for grilled meats and fish.

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Ingredients

• 1 large eggplant, diced into 1-inch cubes
• 2 tablespoons capers, rinsed and drained
• 2 tablespoons extra-virgin olive oil
• ½ medium yellow onion, chopped
• 1 cup diced green olives
• 4-5 celery stalks, diced
• 3-4 sweet peppers or 2 bell peppers, stemmed, seeded, and diced
• ½ teaspoon sea salt
• 3-4 garlic cloves, cut
• 1 can (14.5 oz) fire-roasted diced tomatoes
• ½ tablespoon honey
• ¼ cup chopped fresh parsley
• Freshly ground smoked black pepper, to taste
• 1 tablespoon salt-free Italian Seasoning
• Fresh basil leaves
• 1 bay leaf
• ½ cup dry white wine
• ¼ teaspoon chili flakes (or to taste)
• 1 tablespoon butter

Instructions

Instructions:

1. Roast the Eggplant:
2. Preheat the oven to 400°F (200°C).
3. Place the diced eggplant on a baking sheet lined with parchment paper. Drizzle with a little olive oil and toss to coat.
4. Roast in the preheated oven for about 30 minutes, turning halfway through, until the eggplant is tender and golden brown.

1. Prepare the Eggplant:
2. Place the diced eggplant in a colander and sprinkle with sea salt. Let it sit for about 20-30 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.
3. Roast the Eggplant:
4. Preheat the oven to 400°F (200°C).
5. Place the salted and dried eggplant on a baking sheet lined with parchment paper. Drizzle with a little olive oil and toss to coat.
6. Roast in the preheated oven for about 30 minutes, turning halfway through, until the eggplant is tender and golden brown.
7. Sauté the Vegetables:
8. In a large skillet, heat the extra-virgin olive oil over medium heat.
9. Add the chopped onion, diced sweet pepper or bell pepper, and diced celery to the skillet. Sauté for 5-10 minutes until the vegetables begin to soften.
10. Add the grated garlic and chili flakes to the skillet. Cook for another minute until fragrant.
11. Combine and Simmer:
12. Pour in the dry white wine to deglaze the pan, scraping up any bits stuck to the bottom. Let it cook for about 2 minutes until the wine reduces slightly.
13. Add the fire-roasted diced tomatoes with their juices, capers, diced green olives, honey, smoked black pepper, salt-free Italian seasoning, bay leaf, and roasted eggplant. Stir to combine.
14. Add the butter and stir until it melts and incorporates into the mixture.
15. Reduce the heat to low and let the mixture simmer for about 10 minutes, allowing the flavors to meld together.
16. Finish with Herbs:
17. Remove the bay leaf and discard.
18. Stir in the chopped fresh parsley and basil.
19. Serve:
20. Transfer the caponata to a serving dish.
21. Caponata can be served warm, at room temperature, or cold. It pairs well with crusty bread, crostini, or as a topping for grilled meats and fish.
22. Enjoy your enhanced Caponata!

Tips for Making Caponata:

1. Salting the eggplant helps to remove excess moisture and bitterness. Don’t skip this step for the best texture and flavor.
2. Roasting the Eggplant: Ensure the eggplant is spread out in a single layer on the baking sheet to promote even roasting and prevent steaming.
3. Deglazing the Pan: When adding the white wine, make sure to scrape up any browned bits from the bottom of the pan. These add extra flavor to the caponata.
4. Adjusting Spices: Taste the caponata before serving and adjust the seasoning, especially the chili flakes, to suit your heat preference.
5. Serving Suggestions: Caponata tastes even better the next day after the flavors have had more time to meld together. Consider making it a day ahead.
6. Versatile Serving: Serve caponata as a side dish, appetizer with crusty bread, or as a topping for grilled meats and fish.

Recommended Products

Smoked Black Pepper

Italian Seasoning

Nutrition Facts

Calories

264.06

Fat

15.68 g

Sat. Fat

3.58 g

Carbs

25.68 g

Fiber

8.74 g

Net carbs

16.94 g

Sugar

14.18 g

Protein

4.06 g

Sodium

1125.98 mg

Cholesterol

7.53 mg

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