Eggplant Caponata

Posted by Kit Henshaw on 08/01, 2012 at 11:47 AM

Caponata is tastiest served at room temperature as a topping on crusty bread—perfect for picnics and summer entertaining. (Our favorite: slice some good artisan bread, brush on some olive oil and grill until lightly toasted. Then top with caponata.) Caponata is also eaten as a salad or side dish, or as a topping like salsa on meats or fish.

Eggplant Caponata

From Chef Harrison Schailey

2 medium eggplants
1/2 cup olive oil
3 stalks celery, diced
1/2 large onion, diced
3 oz capers
1 Tbsp fresh garlic, chopped
1/2 cup rice wine vinegar
1 cup tomato, diced
1/2 cup green olives, diced
1/2 cup Kalamata olives, diced
1 Tbsp ocoa powder (unsweetened)
2 Tbsp sugar
salt and pepper to taste

Slice the eggplant lengthwise in 1/4-inch slices and grill just until tender. When the eggplant is cool enough to handle, dice.

Combine tomatoes, olives, cocoa, and sugar to have ready for the final step.

In a large sauté pan over medium high heat, cook the onions and celery in the olive oil until tender, about 2 minutes.

Add the diced eggplant, garlic, and capers. Cook for an additional 2 minutes, and then add the vinegar. 

Allow to reduce for approximately 1 minute before adding the tomatoes and olive mixture. Toss to coat. Taste and season with salt and pepper as needed.

Remove from heat and transfer to a glass bowl. Allow to marinate for 2-4 hours before serving. This can be made the day before – it holds well for several days.

Caponata is tastiest served at room temperature as a topping on crusty bread, It may also be eaten as a salad or side dish, or as a topping like salsa on meats or fish.

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