Caponata Recipe

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 5 minutes

Ingredients

1 large eggplant (1 ¼ lb or so, cut into 1-inch cubes)

Kosher salt

Extra virgin olive oil

1 yellow onion (chopped)

1 red bell pepper (cored and chopped)

2 small celery stalks (thinly sliced)

Black pepper

1 cup crushed tomatoes

2 tbsp capers

¼ cup pitted green olives (roughly chopped)

¼ cup raisins

2 teaspoons honey (more to your liking)

1 bay leaf

¼ tsp to ½ tsp crushed red pepper flakes

1/4 cup red wine vinegar

¼ cup dry white wine

2 tbsp chopped fresh parsley

2 tbsp chopped fresh mint

Directions

Heat the oven to 400 degrees F.

Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).

Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.

Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.

Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.

Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley and mint.

Nutrition

• Calories: 91.3 kcal
• Total Fat: 1.3 g
• Saturated Fat: 0.2 g
• Sodium: 228.9 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 4.7 g
• Total Sugars: 8.2 g
• Protein: 2.2 g