Eggplant Caponata
The classic Sicilian Eggplant Caponata is the perfect party appetizer and it can be made ahead! Vibrant and colorful, this version is a veggie lover's dream and contains roasted – almost caramelized – veggies, tomatoes and olives.
Ingredients
- 3 large eggplants (about 4 1/2 pounds), thinly sliced
- 1 red bell pepper, cored, seeded and cut into strips
- 1 green bell pepper, cored, seeded and cut into strips
- 1 yellow bell pepper, cored, seeded and cut into strips
- 2 large onions, thinly sliced
- 1 cup sherry vinegar
- 1 cup + 1 tablespoon extra virgin olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 can (14-ounce) crushed tomatoes
- 1 cup pitted green olives
Instructions
- Preheat oven to 400ºF.
- Combine the sliced eggplants, bell peppers and onions in a large baking sheet. Drizzle the vinegar, 1 cup olive oil and season with the salt, oregano and pepper. Using your hands, or kitchen tongs, toss everything together so the vegetables are all coated.
- Roast for 45 minutes, toss and continue roasting until the vegetables are caramelized, about 30 minutes. Remove from the oven and let it cool slightly.
- While the vegetables are roasting, heat the remaining tablespoon of olive oil in a saucepan, over medium heat. Add the garlic and saute until fragrant, 1-2 minutes. Add the crushed tomatoes, lower the heat and simmer, uncovered, for 10-15 minutes or until thickened. Remove from heat and reserve.
- Once the vegetables are done, transfer to a serving dish and toss with the reserved tomatoes and olives.
- You can serve immediately but it tastes better after 1-2 days in the fridge.
Notes
Make ahead:
Eggplant caponata tastes better if made up to 2 days ahead. Let it come to room temperature before serving.Leftovers:
Leftovers can be refrigerated in an airtight container or mason jar for 5-7 days.Variations:
These are some popular add-ins:- capers
- pine nuts or walnuts
- celery
- carrots
- chopped fresh herbs, like parsley, basil or mint
Nutrition
Calories: 504kcal, Carbohydrates: 35g, Protein: 6g, Fat: 40g, Saturated Fat: 6g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 29g, Sodium: 840mg, Potassium: 1202mg, Fiber: 14g, Sugar: 19g, Vitamin A: 1051IU, Vitamin C: 96mg, Calcium: 94mg, Iron: 3mg