The depth of flavor, from the charred eggplant to the reduced balsamic and crushed tomatoes, paired with fresh herbs and rich olive oil, creates this soft, savory, yet fresh bowl of perfection I honestly can’t get enough of. This Caponata recipe makes A LOT (but I promise, not a drop will go to waste). I suggest preparing your Caponata over the weekend and getting creative over the course of the week, enjoying it as a tapas with crusty, crusty bread, pairing it with your favorite greens and seasonal vegetables on a salad, using it as a sauce for your favorite pasta, or on a collard green wrap with hummus, avocado, and cucumber. The possibilities are truly endless, this Caponata can do no wrong.
Nutritional Information [per serving= ½ cup]
120 Calories, 14g Carbohydrates, 7g Fat, 1g Protein, 2.5g Fiber, 10.5g Sugar —Alexandra Dawson
In a sauté pan, sear the eggplant until almost burnt over medium-high heat, seasoning with salt and pepper as you go. Use olive oil, but very little of it- pan should be almost dry. Work in batches, transferring the seared eggplant to big bowl.
When all the eggplant is seared and removed from the pan, add the olive oil, peppers, onions and garlic and reduce the heat to medium-low. Sweat the peppers and onions until soft (8-10 minutes).
While onions, pepper, and garlic are cooking, combine the tomatoes, vinegars, honey and chili flakes in a pot. Reduce by half.
Add the seared eggplant back into the sauté pan with the peppers and onions. Cook gently until the eggplant is cooked through, then add the reduced liquid. Cook approximately 5 more minutes until the liquid is thickened. Taste and adjust seasoning if necessary.
Remove pan from the heat and transfer caponata to a large serving bowl. Allow to cool to room temperature. Fold in the basil and parsley leaves, then enjoy!.