This Eggplant Caponata recipes comes from chef Marc Vetri and the Tasting Table Summer Cookbook which is free to download here. Eggplant Caponata is a budget friendly dish that will tickle your taste buds.
Yield: 5 cups (about 8 servings) Cook Time: 30 minutes
- 5 tablespoons grape seed oil
- 3 or 4 small Italian eggplants (2 pounds total), stemmed and cut into 1-inch cubes
- 1 fennel bulb, trimmed, cored, and cut into bite-size pieces
- ½ red onion, finely chopped
- 1 clove garlic, minced
- 3 canned peeled tomatoes (preferably San Marzano, coarsely chopped)
- 3 tablespoons pine nuts, toasted
- ⅓ cup golden raisins
- 2 to 3 teaspoons red wine vinegar
- Salt and freshly ground pepper
- Heat 4 tablespoons of the grape seed oil in a large, heavy skillet over medium-high heat.
- Add the eggplant cubes and sauté until nicely browned, about 10 minutes.
- Remove with a slotted spoon and drain on a wire rack set over a drip pan or paper towels.
- Add the remaining 1 tablespoon oil to the pan and sauté the fennel and onion until lightly browned, about 5 minutes.
- Add the garlic and cook for 1 minute.
- Stir in the tomatoes, scraping up any brown bits from the bottom of the pan.
- Add the sautéed eggplant, pine nuts, and raisins and mix gently so that you don’t break up the eggplant.
- Add 2 teaspoons of the vinegar, then taste and season with salt, pepper, and vinegar as needed.
- Let cool to room temperature before serving.