Roasted Eggplant Caponata
2 pounds eggplant, any variety, sliced lengthwise into 1/4-inch slices
Preheat the oven to 400 degrees.
3 tablespoons olive oil
3/4 cup chopped yellow onions
5 garlic cloves, roasted
1 cup diced celery
1 1/2 cups seeded and chopped tomatoes, fresh or canned
2 tablespoons drained capers
3 tablespoons toasted pine nuts
2 tablespoons golden raisins or currants
16 kalamata olives, chopped
2 tablespoons light-brown sugar
1/3 cup red wine vinegar
kosher salt, to taste
red chile flakes, to taste
Lay the eggplant slices on the baking sheet in a single layer. Roast for 20 to 25 minutes or until tender and lightly browned. Remove. Dice and reserve.
In a large sauté pan over medium heat, heat the oil and sauté the onions, garlic, and celery until the onions are translucent, stirring occasionally. Add the tomatoes and cook for 2 to 3 minutes. Add the eggplant, capers, pine nuts, raisins, olives, brown sugar, and vinegar. Over moderate heat, cook for 6 to 8 minutes, stirring frequently. Season to taste with salt and chile flakes. Refrigerate, covered, for 4 hours or overnight. Bring to room temperature before serving. May be kept, refrigerated, for up to 5 days.
This recipe yields 6 to 8 servings.
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