Roasted eggplant is simply amazing and a great way to enjoy some is in caponata! This dish is basically a tasty vegetable sauce that can be served as a dip/appetizer, a side, or as a main course when tossed with pasta. The main ingredient is the roasted eggplant along with plenty of veggies including onions, bell peppers, celery and tomatoes. One of the distinctive characteristics of caponata is the slight sweet and sour aspects provided by honey and vinegar. The flavours are built up with capers, olives, and raisins with a hint of cinnamon and a touch of heat from red pepper flakes. Although there are a few ingredients, this dish is super easy to make and you can prepare the sauce while the eggplant roasts!
Caponata
An Italian style eggplant sauce with sweet and sour aspects that’s perfect as an appetizer (with crostini), a side or tossed with pasta for a meal!
ingredients
- 2 medium eggplant (cut into 1/2 inch cubes)
- 1 tablespoon oil
- 1 tablespoon oil
- 1 cup onion, diced
- 1 cup bell pepper, diced
- 1 cup celery, diced
- 3 cloves garlic, chopped
- 1 pinch red pepper flakes (optional)
- 1 cup crushed tomatoes (or marinara sauce)
- 2 tablespoon capers
- 1/4 cup olives, sliced
- 1/4 cup raisins
- 3 tablespoons honey (or sugar)
- 3 tablespoons red wine vinegar (or balsamic)
- 1 pinch cinnamon (optional)
- salt and pepper to taste
- 1 tablespoon parsley, chopped (or mint, or basil) (optional)
directions
- Toss the eggplant in the oil, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until tender, about 20-30 minutes, before setting aside.
- Meanwhile, heat the oil in a large pan/skillet over medium heat, add the onion, pepper, and celery, and cook until tender, about 7-10 minutes.
- Add the garlic and red pepper flakes and cook until fragrant, about a minute.
- Add the eggplant, crushed tomatoes, capers, olives, raisins, honey, and vinegar, mix, bring to bail and simmer for 5 minutes.
- Season with salt and pepper to taste, add the parsley and enjoy!
Option: Add 1/2 teaspoon cocoa powder with the cinnamon.
Option: Garnish with toasted pine nuts.
Option: Serve with crostini or crackers!
Option: Serve tossed with cooked pasta!
You add cocoa powder to a savory dish ? Wow, that is somethign new… I mean why not, i ll give it a try 🙂
Hey Kevin, I’m glad to see someone else make and enjoy the caponata. My friend Vanessa has been enjoying it as well; she added it to sauteed ground lamb and served with pasta and said it was delicious. It’s certainly quite versatile!
Very creative dishes Kevin. You always come up with such interesting and tasty meals so I am not surprised!!!
What an exciting and original dish! It looks like perfect fall food.
I’ve never had caponate either, in fact before I read this post, I’m not sure I knew what it was (although I’ve heard of it)
Wow, eggplant, cocoa, cinnamon and pine nuts! I love all those things, it must taste wonderful… I’m going to save link to this page and try it some time soon.
Thank you for sharing!
Greetings, Margot
Keep going, girl! I loved seeing all those different ways to use the caponata. Yum!!!!
Well, never start leaving comments when it’s after midnight and you’re sleepy. I meant to say–You go Kev. Oh well, I better go to bed!!!
I couldn’t agree more with everyone else. Awesome dish – no surprise there! Thanks for sharing with Presto Pasta Night.
This was soooo delicious and very versatile. I have had it over rice, noodles, but my favorite is on flat bread toasted in the oven with goat cheese sprinkled on top. Only changes were chopped fresh tomato instead of marinara and the addition of olives, just cuz I love olives. The addition of the cocoa powder and cinnamon was truly genius!! Thanks for another inspired recipe.
After the diced eggplant is roasted and set aside it is not mentioned again in the recipe. Just an oversight.
interesting, hadn’t known this dish before, I love ragu and it reminds me of a vegetarian ragu, thank you!
Turned out great. I made it several times. I wish I could upload a picture.
I would cut the sugar by 1/2 but otherwise delicious!
Can this be made in advance and/or with frozen, diced eggplant?
You can make this ahead of time and warm when ready to serve with toast or with pasta, etc. Frozen diced eggplant works as well. If the frozen eggplant was cooked before freezing, just add it to the sauce in step 4. If the frozen eggplant was not cooked before freezing you can cook it in some oil before adding it in step 4. Enjoy!
Love your recipes and have tried so many of them. Is there something a person could substitute for the eggplant? This looks so good but thinking I won’t have access to an eggplant.