This silky, sweet, and tangy eggplant caponata makes a perfect summer appetizer. Serve it on crostini with plenty of fresh basil for a flavorful finishing touch!
INGREDIENTS
- 1 recipe Roasted Eggplant
- 3 tablespoons golden raisins
- 3 tablespoons sherry vinegar
- 2 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- ½ medium yellow onion, chopped
- 1 celery stalk, diced
- 1 red bell pepper, stemmed, seeded, and diced
- ½ teaspoon sea salt
- 1 tablespoon tomato paste
- 3 garlic cloves, grated
- 1 pound tomatoes (about 4 medium), cored and diced
- ½ teaspoon cane sugar
- ¼ cup chopped fresh parsley
- Freshly ground black pepper
- Fresh basil leaves, for garnish
- Crostini, for serving
INSTRUCTIONS
- Prepare the roasted eggplant following this recipe.
- In a small bowl, mix the golden raisins, sherry vinegar, and capers. Set aside to allow the raisins to soften.
- Heat the olive oil in a large skillet over medium heat. Add the onion and celery, cooking for about 8 minutes until softened. Stir in the red bell pepper and salt, and continue cooking for another 8 minutes until tender.
- Add the tomato paste, garlic, tomatoes, and sugar, stirring frequently. Cook for about 8 minutes until the tomatoes break down into a rich, saucy consistency.
- Stir in the roasted eggplant, softened raisins, vinegar, capers, and a few grinds of black pepper. Cook for another 5 minutes, stirring occasionally.
- Mix in the chopped parsley and adjust seasoning to taste.
- Let the caponata cool to room temperature. For the best flavor, refrigerate in an airtight container and enjoy it over the next few days—it’s even better on days 2 and 3 as the flavors meld. Store for up to 5 days.
- When ready to serve, garnish with fresh basil and pair with crostini. Enjoy!
