Roasted Eggplant Caponata
A rich and savory Sicilian dish combining roasted eggplant, sweet bell peppers, and tangy tomatoes, perfect for any gathering.
Ingredients
Vegetables
- 1 large eggplant, cut into 1-inch cubes Ensure to drain before roasting.
- 1.5 cups bell peppers, chopped Any color preferred.
- 1 cup celery, chopped
- 1 medium onion, diced
- 3 cloves garlic, minced
Canned Ingredients
- 1 can diced tomatoes (14 oz), packed in juice
Flavor Enhancers
- 1/4 cup capers, rinsed and drained
- 1/2 cup green olives, chopped
- 1/4 cup olive oil Plus more for drizzling.
- 2 tablespoons red wine vinegar Or lemon juice for a fresh twist.
- Salt and pepper (to taste)
Garnish
Instructions
Preparation
- Cut the eggplant into 1-inch cubes, sprinkle with salt, and set aside in a colander to drain for about 20 minutes.
Roasting
- Preheat the oven to 400°F (200°C). Toss the eggplant, bell peppers, celery, and onion with olive oil, salt, and pepper. Spread the mixture onto a baking sheet and roast for about 30 minutes, stirring occasionally.
Sautéing
- Heat a tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the diced tomatoes, capers, and olives. Let simmer for about 5 minutes.
Combining
- Combine the roasted vegetables with the tomato mixture. Stir in red wine vinegar or lemon juice, adjusting seasoning with salt and pepper as needed.
Serving
- Garnish with fresh basil leaves before serving. Enjoy warm or at room temperature.
Notes
For optimal flavor, let caponata sit for an hour before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.