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Eggplant Caponata Recipe

Updated on October 11, 2013

Vote for Eggplant Caponata!

5 stars from 4 ratings of Eggplant Caponata

A Poem about Eggplants:

A funny looking plant

it's a weirder shade at night

its real eggs are scant

but if you cook it right

this purple-colored green

will soak up added bits

making aubergine

a go-to, shady dish!






The Results!

Source

The Ingredients:

Recipe in Rebus:

prep most of the components first: slice red bell, seed, and lie flat on some foil. Broil until skin is--
prep most of the components first: slice red bell, seed, and lie flat on some foil. Broil until skin is--
--pretty much black.
--pretty much black.
peel skin back easily with paring knife
peel skin back easily with paring knife
left to right, top to bottom: broiled peppers diced & ready to go; kalamata olives sliced & ready to go
left to right, top to bottom: broiled peppers diced & ready to go; kalamata olives sliced & ready to go
left to right, top to bottom: basil prep (large chop)
left to right, top to bottom: basil prep (large chop)
left to right, top to bottom: shallot & garlic prep. Keep the shallot chunks about ¼ inch in diameter, garlic minced more finely.
left to right, top to bottom: shallot & garlic prep. Keep the shallot chunks about ¼ inch in diameter, garlic minced more finely.
Head over to stovetop. To sizzling oil over med high heat, add shallots first--
Head over to stovetop. To sizzling oil over med high heat, add shallots first--
Add raisins--
Add raisins--
Add pine nuts--
Add pine nuts--
Add chili flakes. Let this cook for 5 minutes.
Add chili flakes. Let this cook for 5 minutes.
Meantime, prep your eggplant. It browns quickly so that is why this step is left until the last minute. Cut into ½ inch chunks, peel on.
Meantime, prep your eggplant. It browns quickly so that is why this step is left until the last minute. Cut into ½ inch chunks, peel on.
Add to pan.
Add to pan.
add capers
add capers
add olives.
add olives.
Cover pan and cook 5 minutes
Cover pan and cook 5 minutes
Uncover. Move mix to one side, and add garlic to juice in pan. let sizzle a minute--
Uncover. Move mix to one side, and add garlic to juice in pan. let sizzle a minute--
add marinara
add marinara
add sugar
add sugar
add diced tomatoes
add diced tomatoes
add balsamic
add balsamic
add broiled red peppers. Stir and remove from heat
add broiled red peppers. Stir and remove from heat
transfer to casserole dish
transfer to casserole dish
add chopped basil, and stir, and...
add chopped basil, and stir, and...

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 32 oz

Ingredients

  • 1 medium sized eggplant, diced ½ cubes
  • 1 red bell pepper, broiled, peeled & diced
  • 14 oz can diced tomatoes NS, or equivalent fresh
  • ½ cup marinara sauce
  • ½ cup olive oil
  • ½ cup golden raisins, or currants if preferred
  • 2 TBSP. sugar
  • ½ cup kalamata olives, pitted and diced
  • ½ cup capers, drained
  • ½ cup toasted pine nuts
  • ½ cup shallots, diced
  • ⅓ cup balsamic vinegar
  • 4-6 cloves garlic
  • large handful basil, chopped
  • salt & pepper to taste
  • 1 TBSP. red chili flakes, less if preferred
  • baguette, crostini or crusty bread to use as "plate"

How to Do It:

  1. It's best to prep most of the ingredients before you start mixing the caponata. I save the eggplant dicing until just before its addition to prevent undue browning. Go ahead and slice & seed the red bell pepper. Lie it flat on some foil and broil.
  2. Once cooked, peel back the blackened skin with a paring knife & discard.
  3. Chop the pepper into ½ inch chunks, dice the olives, and set aside.
  4. Remove stems and flowered buds from basil and discard. Chop leaves into large dice & set aside.
  5. Peel shallots and garlic. Dice shallots into ¼ inch sized chunks, but mince the garlic more finely. Keep these components separate as they are added to the mix at different times. Let's go ahead and start the Caponata mix now:
  6. Heat the olive oil to sizzling in a medium sized sauce pan. Add the shallots.
  7. Add the raisins.
  8. Add the pine nuts.
  9. Add the chili flakes. Let this cook for 5 minutes, during which time you can prepare the eggplant.
  10. Cut the eggplant into ½ inch chunks. Add the chunks to the pan and stir.
  11. Add the capers.
  12. Add the olives.
  13. Cover & cook for 5 minutes.
  14. Push mix over to one side of the pan. Saute garlic in the pooling juice on the pan's other side for 1-2 minutes. Remember, as soon as it sizzles, it is done. Mix the cooked bits into the blend, and--
  15. Add marinara. Stir.
  16. Add sugar. Stir.
  17. Add diced tomatoes and stir.
  18. Add balsamic. Stir and bring mixture to an easy boil. Cook for 5 minutes, and remove from heat.
  19. Transfer Caponata to cool serving dish.
  20. Mix in chopped basil at this juncture.
  21. Let cool on counter top for at least a half an hour. Chill thereafter, and--
  22. Top a crusty bread with this yummy, zesty topping!

spoon onto toasted, crusty bread!

Yum!
Yum!

Comments

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    • IslandBites profile image

      IslandBites 3 years ago from Puerto Rico

      Excellent hub! Love the photos.

    • kidscrafts profile image

      kidscrafts 3 years ago from Ottawa, Canada

      Another great recipe that I have to try! I love eggplants so for sure it's a winner! I would never thought of adding raisins but I am sure it's very good!

      I love your presentation step by step with pictures! Just fantastic! You should publish your recipe in food magazines!

      Thanks for sharing and enjoy your weekend!

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hi Peach--How nice to "see" you. I hope your summer was great--This dish is a huge favorite. The "rub" is how many components it requires, but the "gravy" is how easy those items come together. 6 of one--half a dozen of another, eh...:)

      Thank you for your votes of confidence! Have a great HalloweeeeeEEeeen...:)

    • CharronsChatter profile image
      Author

      Karen Robiscoe 3 years ago from California

      Hi Peach--How nice to "see" you. I hope your summer was great--This dish is a huge favorite. The "rub" is how many components it requires, but the "gravy" is how easy those items come together. 6 of one--half a dozen of another, eh...:)

      Thank you for your votes of confidence! Have a great HalloweeeeeEEeeen...:)

    • peachpurple profile image

      peachy 3 years ago from Home Sweet Home

      yummy food my friend. Your food presentation is so creative and neat. Voted up, useful, awesome, beautiful and interesting