Eggplant Caponata
This eggplant caponata is made with fresh vegetables is full of flavor and is very simple to make.
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Servings: 6
Ingredients
- 400 g Italian eggplant (about 4 and ¼ cups) chopped (1-in cubes)
- 1 cup Onion Chopped
- 1 cup Red bell pepper Chopped
- 2½ cup tomatoes chopped, divided
- ½ cup green and black olives chopped
- 3 tbsp capers
- 4 tbsp Olive oil
- 1/2 tsp salt
- 2 tbsp Garlic Chopped
- ¼ cup Raisins
- 1 tbsp Parsley Chopped
- 14-16 Crostini To serve
Instructions
- Heat a pan and add the pine nuts. Toast the pine nuts for 1-2 and set aside.
- Puree one and a half cup of chopped tomatoes and set aside.
- Preheat the oven to 400℉. Place the chopped eggplant on a baking tray, drizzle two tablespoons olive oil and sprinkle 1/4 teaspoon salt. Toss and spread in a single layer. Roast in the oven for 19-22 minutes until tender and brown.
- Heat the remaining oil in a pan over medium flame. Add the garlic, onion, and red pepper, and saute for 8-9 minutes.
- Next, add the tomato puree, chopped tomatoes, roasted eggplant, capers, olives, remaining salt and cook for 5-6 minutes.
- Transfer to a serving bowl and serve woth crostini or slices of crusty bread.