Eggplant caponata

Eggplant caponata by Bake Bellissima

This eggplant caponata is one of my favorite recipes and I have been making it for years. I discovered this recipe in the Panache cookbook,  a beautiful collection of recipes put together to benefit the Montreal Jewish General Hospital in 2005. Although no longer in print, you can find a second hand copy here. It is a great way to cook eggplant and incorporates many tasty ingredients such as capers and mushrooms that complement the eggplant beautifully. This caponata can be eaten with bread or can be used as a condiment on white fish. Give it a try, you will love it.

Eggplant caponata by Bake Bellissima

Eggplant caponata
 
This caponata can be refrigerated for up to 3-4 days. It freezes well and should be thawed in the refrigerator.
Author:
Ingredients
  • 1 large eggplant, cubed
  • ⅓ cup olive oil
  • 1 onion, chopped
  • ⅓ cup green pepper, chopped
  • 8 oz mushrooms, chopped
  • 2 garlic cloves, minced
  • ½ teaspoon fine sea salt
  • ½ teaspoon dry oregano
  • ½ teaspoon black pepper
  • 1 5½ oz can tomato paste
  • ¼ cup water2 teaspoons red wine vinegar
  • ½ cup green olives, pitted and chopped
  • 3 tablespoons pine nuts
  • ¼ cup capers, rinsed and drained
Instructions
  1. Dice the eggplant into ½ inch cubes. Heat the olive oil in a large sauté pan over medium heat. Add the chopped eggplant, onion, pepper, mushrooms and garlic. Allow to cook over medium heat for 20 minutes, stirring occasionally.
  2. Add the remaining ingredients and cook for another 25 minutes until all the vegetables have softened.

 

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