Three Hungry Boys

  • Home
  • Recipes
    • Breakfast
    • Salad
    • Soups/Stews
    • Side dish
    • Snacks
    • Main dish
    • Drinks
    • Vegetarian
    • Desserts
  • About
  • Contact
  • Shop

Caponata

July 18, 2021 By Liza Cannata Leave a Comment

Caponata
 
Save Print
Prep time
20 mins
Cook time
40 mins
Total time
1 hour
 
Author: Adapted from Cookie and Kate
Serves: 6 servings
Ingredients
  • 1 large or 2 smallish eggplants (about 1 ¾ pounds), cut into 1-inch cubes
  • 1 teaspoon fine salt, divided, to taste
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks, thinly sliced
  • Freshly ground black pepper, to taste
  • 2 cloves garlic, pressed or minced
  • 1 can (14 ounces) crushed fire-roasted tomatoes
  • ¼ cup pitted green olives (ideally Castelvetrano), roughly chopped
  • 3 tablespoons red wine vinegar or white wine vinegar, to taste
  • 2 tablespoons capers, drained
  • 1 tablespoon honey or sugar, to taste
  • ¼ teaspoon red pepper flakes, to taste
  • ¼ cup chopped flat-leaf parsley and/or basil
  • Homemade Crostini, optional, for serving
Instructions
  1. Preheat the oven to 425 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper.
  2. Place eggplant in a colander and sprinkle with ½ teaspoon of the salt and let sit for 20 minutes, until eggplant releases moisture. Pat the eggplant dry with paper towels or a clean dish towel and
  3. Place the cubed eggplant on the prepared pan, drizzle with 3 tablespoons olive oil, and promptly toss to coat (some of the eggplant pieces will be more saturated with oil than the others, and that’s ok). Roast the eggplant in the oven for 30 to 35 minutes, stirring halfway, until deeply golden.
  4. In the meantime, warm the remaining tablespoon of olive oil in a medium Dutch oven or heavy-bottomed saucepan over medium heat. Add the onion, bell pepper and celery. Season with the remaining ½ teaspoon salt and about 10 twists of black pepper. Cook until the onions are tender and just starting to turn golden, about 9 to 12 minutes, stirring often.
  5. Add the garlic and stir until fragrant, about 30 seconds. Add the tomatoes and stir to combine. Add the olives, vinegar, capers, honey, and red pepper flakes,. Stir to combine. Simmer on medium-low heat for 10 minutes or so, stirring occasionally.
  6. Stir in the roasted eggplant and cook for another 2 to 3 minutes. Stir in most of the fresh herbs, reserving a small handful for garnish. Remove the pot from the heat.
  7. Adjust to taste. Add more vinegar (by the tablespoon), honey (by the teaspoon), red pepper flakes (I like at least ¼ teaspoon more, but I like spice), and/or salt (for more overall flavor). Transfer it to a serving bowl and top with the remaining herbs.
  8. For best flavor, allow the caponata to rest at room temperature for an hour, or longer in the refrigerator. Serve warm or at room temperature (some even enjoy it chilled), with crostini if desired.
3.5.3251

Filed Under: All Recipes Tagged With: Caponata, eggplant, italian food, olives, summer side

« Antipasto salad
salmon patties »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Categories

Archives

Fresh from Instagram

Follow on Instagram

Recent Recipes

  • Chicken Tinga Tacos
  • Chicken under a Brick
  • Spicy Sesame Zoodles with Crispy Tofu
  • Detox Lentil and Spilt Pea Soup
  • Cauliflower Fried Rice

Newsletter Sign up

Love recipes? Get email updates when new recipes are posted!

Pinterest

  • Asian Chicken Noodle Soup
  • Grain-free Peanut Butter Banana Mini Muffins
  • Roasted Beet, Chèvre, Spinach Salad with Pistachios and Mint
  • Kale, Arugula and Radicchio Salad with Pomegranates, Parmesan, and Lemon Vinaigrette
  • Kale, Arugula and Radicchio Salad with Pomegranates, Parmesan, and Lemon Vinaigrette
  • Grain-free Peanut Butter Banana Mini Muffins
Follow Me on Pinterest
Follow me on FoodBlogs.com

Welcome to Three Hungry Boys!
Not only is that the name of my blog, but I've been blessed with three rough and tumble boys who like to eat! And nothing nurtures my family more than wholesome, home-cooked meals made with fresh ingredients and a little love. Join me on my journey through my mostly healthy—but always rich, sweet—life..

Read more

Copyright © 2023 Three Hungry Boys · All rights reserved · Website by Grateful Studio · Log in