Chef Nicolette's Eggplant Caponata

August 29, 2024 1 Comment

"I love making a big batch of caponata in the summer to have in my fridge all week. It’s great with pretty much anything- meat, fish, toast, fried eggs, cheese- it’s just delish! This recipe makes things a bit easier by roasted the eggplant and folding it in at the end. Traditionally, pine nuts are mixed in but I like garnishing with almonds since we live in the almond mecca and this way they add nice crunch to the dish. Caponata is better made at least a day in advance as well to allow the flavors to meld together. Even people who are weary of eggplant won’t be able to resist the sweet, tart and rich flavor of this caponata!"

Chef Nicolette's Eggplant Caponata

Ingredients

• 2 large eggplants
• 1 large or 2 small red onions
• 1/4 bunch oregano, picked
• 2 early girl tomatoes, diced
• 1/4 cup capers
• 1 TB tomato paste
• 1/3 cup golden raisins
• 1TB honey
• 1TB water
• 2TB white wine vinegar
• 1/2 cup Luke’s Roasted Salted Almonds, chopped
• Basil, torn for garnish
• Salt to taste
• Luke’s Extra Virgin Olive Oil

 

Steps

• Heat oven to 450 degrees.
• Large dice eggplant and toss generously in olive oil and sprinkle with salt. Roast until cooked through, about 10 minutes.
• Meanwhile, heat 1/4 cup olive oil over medium heat.
• Add diced onion and and sautee until golden, about 6 minutes.
• Add capers and fry until bloomed, about 2 minutes.
• Add picked oregano and tomato paste and stir. Cook until tomato paste becomes brick in color.
• Add diced tomatoes and a pinch of salt. Cook until liquid starts coming out of tomatoes, about 4 minutes.
• Meanwhile, combine golden raisins, water, honey and vinegar. Add mix to the pot and cook until liquid is reduced by half, about 6 minutes.
• Stir in roasted eggplant and taste for salt.
• Garnish with chopped almonds, basil and more olive oil if desired.

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