Caponata (Roasted Eggplant Salad) Recipe

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(Serves About 4)

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Ingredients​

 

• 2 Large Eggplant

• 2 Sticks Celery (Diced)

• 1 Large White Onion (Diced)

• 3 Cloves Garlic (Minced)

• 2 Tablespoons Capers (Rinsed of brine)

• 1 12-oz Can Chopped Tomatoes

• 1 Bunch Basil (Leaves Torn)

• ½ Cup Chopped Green Olives (chopped in half)

• 2 Tablespoons Red Wine Vinegar

• 1 Teaspoon Sugar

• 1/4 Cup Raisins

• 1/4 Cup Pine Nuts

• Salt (To Taste)

• Ground Black Pepper (To Taste)

• Extra Virgin Olive Oil

 

Instructions​

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1. Roast the eggplant. I like to do this over a flame on the stove to get some smokiness, but you can drizzle them with oil and roast in the oven too.

2. When cooked, take off the flame, cool a little, then chop into cubes. Set aside.

3. Add 2 Tablespoons olive oil to a deep sided frying pan.

4. Add the onion and cook until soft and golden.

5. Add the celery and cook until it begins to soften.

6. Add the garlic and cook for 2 minutes.

7. Add a pinch of salt and some pepper.

8. Add the eggplant, combine, and cook for 5 minutes.

9. Add the red wine vinegar.

10. Add the tomatoes.

11. Add the teaspoon of sugar.

12. Cover the pan and cook for 5 minutes.

13. Add the olives and combine.

14. Add the capers, raisins and pine nuts, and simmer for 2-3 minutes.

15. Add the torn basil. Taste for seasoning.

16. Allow to cool (or chill) before serving.

 

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