Description
- This homemade Italian caponata is packed with savory eggplant, healthy vegetables, and tangy olives along with a little extra heat.
Ingredients
Scale
- 1 Large Eggplant (Diced)
- 1 Tbsp Olive Oil
- 1 Large Beef-Steak Tomato (Diced)
- 2 Stalks Celery (Diced)
- 1 Onion (Diced)
- 8–10 Mini Sweet Peppers (or 1 Large Red Pepper)
- 1 Jalapeño (Optional)
- ½ Cup of Fresh Basil (Chopped)
- 6 Cloves Garlic (Minced)
- ¼ Cup Pine Nuts
- ¼ Cup Tomato Paste
- ¼ Cup Capers
- 1 Cup Kalamata Olives (Roughly Chopped)
Dry Herbs & Spices:
- ½ tsp. Oregano
- ½ tsp. Basil
- ½ tsp. Red Pepper (optional)
Sauce:
- 1 ¼ Cup Water
- 4–6 T. Red Wine Vinegar
- 2 T. Olive Oil
- ½ tsp Salt (or to Taste)
- ½ tsp Pepper (or to Taste)
Instructions
- Preheat oven to 400℉.
- Dice the eggplant into 1 inch cubes. Spread evenly on a baking sheet. Drizzle with 1 T. olive oil. Roast for approximately 15 minutes or until the eggplant is soft. Remove when done to cool.
- While the eggplant is roasting, chop the peppers and jalapeño, if using. Coarsely chop the celery, tomato, onion, and basil. Then, mince the garlic.
- In a deep skillet, add 1 T. oil over medium heat. Add the onion and red pepper flakes, if desired. Cook for about 5 minutes or until aromatic and slightly translucent. Add the celery and garlic. Cook for another 5 minutes. Next, add the peppers and cook for 4-6 minutes. If you notice the pan appearing dry, add ¼ cup of the water to help cook the peppers.
- Add the chopped tomato to the frying pan and simmer until the tomatoes begin to break down and it appears almost like a stew.
- Next, stir in the roasted eggplant, tomato paste, and a cup of water. Let simmer for about 3-4 minutes, or until some of the liquid has evaporated.
- Stir in the vinegar. Add the capers, olives, pine nuts, and fresh basil.
- Serve either hot or cold as a side or the main focus in a sandwich. The flavors will begin to incorporate as it sits, so feel free to make in advance.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
Keywords: Spicy Caponata Recipe, Italian Caponata, Homemade Caponata Recipe