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.

Photo Credit: Tasting Kitchen Summer Cookbook

Yield: 5 cups (about 8 servings) Cook Time: 30 minutes

Ingredients

  • 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

Directions:

  1. Heat 4 tablespoons of the grape seed oil in a large, heavy skillet over medium-high heat.
  2. Add the eggplant cubes and sauté until nicely browned, about 10 minutes.
  3. Remove with a slotted spoon and drain on a wire rack set over a drip pan or paper towels.
  4. Add the remaining 1 tablespoon oil to the pan and sauté the fennel and onion until lightly browned, about 5 minutes.
  5. Add the garlic and cook for 1 minute.
  6. Stir in the tomatoes, scraping up any brown bits from the bottom of the pan.
  7. Add the sautéed eggplant, pine nuts, and raisins and mix gently so that you don’t break up the eggplant.
  8. Add 2 teaspoons of the vinegar, then taste and season with salt, pepper, and vinegar as needed.
  9.  Let cool to room temperature before serving.

 

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