Spicy Eggplant Caponata

March 2, 2015

Author Notes: 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

Serves: 16

Ingredients

  • 2 large eggplants, diced small
  • 1/2 cup extra virgin olive oil
  • 2 medium red peppers, diced small
  • 1 medium red onion, diced small
  • 4 arge cloves garlic, thinly sliced
  • 1 cup crushed tomatoes, from can
  • 1/2 cup balsamic vinegar
  • 1/2 cup cup red wine vinegar
  • 6 1/2 tablespoons honey
  • 1/2 cup fresh basil, roughly chopped
  • 1/2 cup fresh parsley, roughly chopped
In This Recipe

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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!.

More Great Recipes:
Italian|Eggplant|Honey|Vegetable|Vinegar|Parsley|Serves a Crowd|Gluten-Free|Vegetarian|Vegan|Side|Appetizer

Reviews (1) Questions (0)

1 Review

marsiamarsia September 14, 2015
Hi, Alexandra! This caponata looks fabulous, but I have two questions: (1) chili flakes are mentioned in the directions, but I see none listed in the ingredients list, so what is the quantity of chili flakes? And (2) because my family doesn't like sweet things served with savory things (and I'd be serving the caponata with savory dishes), do you think I could use a lot less honey without ruining your recipe? Many thanks!