Eggplant Caponata
Eggplant Caponata
Ingredients
- 1 eggplant about 1 pound; peeled if desired, and diced
- 1 Tbsp salt
- 1 red bell pepper; seeded and cut into small dice
- 1 small / medium onion chopped
- 1 tsp minced garlic
- 1/4 cup olive oil
- 1 15 oz can diced tomatoes drained well
- 2 Tbsp tomato paste
- 2 Tbsp basil chiffonade; or 1 tsp dried basil
- 1 tsp minced marjoram optional
- 1 Tbsp balsamic vinegar
- 1/3 cup finely grated Parmesan optional
Instructions
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Preheat the oven to 425 degrees
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Place the eggplant in a large bowl and sprinkle with the salt, tossing evenly to distribute
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Place the salted eggplant in a colander and allow to drain for 20 minutes
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Quickly rinse the eggplant under cool water, then place on paper towels or a clean dish towel to absorb excess moisture
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In a large bowl, combine the eggplant with the bell pepper, onion, garlic, and oil and toss to combine. Add the tomatoes and tomato paste and toss to thoroughly combine
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Spread the vegetable mixture evenly on a baking sheet (12x12 works well) and roast for about 45 minutes, or until the vegetables are tender and lightly browned
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Remove the pan from the oven and add the basil, marjoram, and vinegar. Gently fold the ingredients together
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Transfer the caponata to a glass or stainless steel container with a lid. Let cool to room temperature, then stir in the cheese
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Refrigerate the caponata in a covered glass or stainless steel container for up to a week. The flavor will improve if the caponata is allowed to rest for at least 24 hours before use
Recipe Notes
Delicious as a vegetable served with a meal or as an appetizer served with crackers or french bread Source: Culinary Institute of America, printed in the Concord Monitor Sept. 2017