By Allison Fasano, Executive Chef @ est. 1864 Noir Bar & Restaurant
Eggplant Caponata is a delicious and savory dish that can elevate any appetizer spread, making it perfect for your next gathering. This Sicilian classic features roasted eggplant, vibrant vegetables, and a tangy blend of flavors that come together beautifully. Made ahead of time, it pairs wonderfully with crusty bread, making it an enticing option for a mezze platter or cheese board.
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Appetizers / Side Dish
Italian
Allison Fasano, Executive Chef
6-8
10 minutes
55 minutes
But don’t stop there! This flavorful caponata can also shine as a side dish, complementing grilled chicken or fish beautifully. The slow-cooked vegetables infused with vinegar and olives create a robust taste that enhances any meal without overshadowing it. With the enticing aroma and harmonious balance of ingredients, Eggplant Caponata will impress your guests and become a staple in your entertaining repertoire. Prepare it in advance so all flavors can pull through, and you’ll have a memorable dish that everyone will love!
Preheat oven to 400-450°F (200-230°C). Wash and trim the ends of the eggplant. Cut lengthwise in half, removing the stem and calyx. Note: For large eggplants, you can score the flesh crosswise with a knife to help it cook evenly and retain juices.
Drizzle the eggplant halves with olive oil and season with salt, pepper, and other desired spices.
Place the eggplant halves cut-side up on a baking sheet lined with foil or parchment paper. Roast for 25-35 minutes, or until the flesh is tender and golden brown.
Remove from the oven and allow to cool for 15-30 minutes. This helps to drain excess moisture and firm up the eggplant.
Coarsely chop the roasted eggplant.
Heat 1 tablespoon of the oil over medium heat in a large, heavy nonstick skillet and add the onion and celery. Cook, stirring, until the onion softens, about 5 minutes, and add the garlic. Cook together for a minute, until the garlic begins to smell fragrant, and add the peppers and 1/2 teaspoon of salt. Cook, stirring, until just about tender, about 8 minutes.
Add another tablespoon of oil and the eggplant, and stir together for another 5 minutes, until the vegetables are tender. The eggplant will fall apart, which is fine. Season to taste.
Add the tomatoes to the pan with about 1/2 teaspoon salt and a pinch of sugar. Cook, stirring and scrape the bottom of the pan often, for 5 to 10 minutes, until the tomatoes have cooked down somewhat and they smell fragrant.
Add the capers, olives, remaining sugar, and vinegar. Turn the heat to medium-low and cook, stirring often, for 20 to 30 minutes, until the vegetables are thoroughly tender and the mixture is quite thick, sweet, and fragrant. Season to taste with salt and pepper and remove from the heat.
Allow to cool to room temperature. If possible, cover and chill overnight. Serve at room temperature.
