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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Roasted Eggplant Caponata Recipe

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This recipe for Roasted Eggplant Caponata is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb eggplant
Olive oil
4 oz jarred roasted red peppers chopped or 1 c bell pepper chopped
1/2 c large green olives pitted and chopped
1 c chopped yellow onion
2 celery chopped
1/8 t red pepper flakes
3 garlic cloves
3 T chopped parsley
2 T pine nuts toasted
2 T fresh lemon juice
2 T capers drained
2 T tomato paste
3/4 to 1 c tomato sauce or Rao marinara
1-2 T red wine vinegar
2 t salt
1 1/2 t pepper
1/4 c raisins
1-2 T honey
Tomato juice if need more liquid
Directions:
Directions:
Oven 400º. Place whole eggplant on sheet pan, prick with for in several places and rub with olive oil. Roast 45-50 min then cool. Halve the eggplant and discard skin. Pulp in bowl with peppers and olives coarsely chopped.
Heat 1 T olive oil in med saute pan. Add onion, celery, and red pepper flakes and cook for 5 min until light brown. Add garlic and tomato paste for 1 min then add eggplant mixture. Add parsley, pine nuts, lemon juice, capers,vinegar, salt and pepper and mix. Then add tomato sauce and raisins and honey and cook down 15-20 min.
Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Delicious over crostini as a starter or as a side dish. Also love it with bufalo burrata and arugula as a main dish or side with a bison burger. Also serve over pasta.

Can also cube eggplant and roast 425º with olive oil and salt 45 min.

Can also add 2 T fine grate unsweetened chocolate and 1/2 c fine chop or shred basil

 

 

 

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