Eggplant Caponata

Classic Eggplant Caponata | www.theroastedroot.net

That’s enough. Normal view. – – – > Name that movie!

Do you know it? Do you know it?

It’s Mystery Science Theater 3000. GAH! I totally just blew the lid off my own trivia question. Who does that other than an over-eager 7th grader who drank too much Capri-Sun at lunch? Don’t answer that.

You never would have gotten it, anyway. That movie’s waaaaay before your time!  . . .

. . .

The gist of the movie is this: three robots are sitting in the front row of a theater watching a really crappy old science fiction movie, and they’re narrating the entire thing. Which turns the crappy old science fiction movie into the best movie ever. EVER!

The reason why I bring that up is:

  1. If you haven’t seen it, go watch it now. Watch that movie hard.
  2. We’ve had enough of the holidays and we’re getting back to NORMAL VIEW .

Which is my way of telling you Christmas cookie season is over, and we’re making our return to normalcy. President Warren Harding-style.

The return to normalcy starts with this eggplant caponata recipe. Have you caponata-ed before? Eggplant caponata is an awesome Italian/Sicilian (any Italians or Sicilians in the house? Who layeth claim to the caponata? I wouldn’t know, I’m not Italian, nor am I Sicilian) condiment, typically served on a baguette, bruschetta-style.

The basic ingredients of an eggplant caponata are eggplant, tomatoes, onion, garlic, vinegar, olives, and herbs. From there, you can add sugar and raisins to balance out the brine-y tang, and add other ingredients to make it your own. A typical caponata is veeeeeeeery oily by virtue of the fact that it’s served as a topper for bread.

I scaled back on the oil a tad, because let’s face it: I’m not wild about appetizers. Appetizers are just really bad food foreplay in my book. Gimme the meal, don’t tease me. And since we’re on the subject, the surest way of irking me is by using the term, “appy” or worse: “apps” ::shudder:: There was your daily lesson of What Not to Say in Front of Julia Lest She Uppercuts You. I’m really easy to get along with.

Spaghetti Squash Eggplant Caponata | Theroastedroot.net #vegetarian #healthy #recipe

There are many options for serving up your caponata. I enjoyed it best atop spaghetti squash, and also loved it mixed it up with rice and beans.

Make this. You will be so good at life.

Classic Eggplant Caponata | www.theroastedroot.net

Eggplant Caponata

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Author: Julia
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Ingredients

  • 1.5 cups olive oil divided
  • 1 yellow onion chopped
  • 1 celery stalk chopped
  • 8 cloves garlic minced
  • 1 large eggplant peeled and chopped into 1” cubes
  • ½ cup raisins
  • 2 tablespoons capers
  • ½ cup pitted kalamata olives halved
  • 1 14- ounce can diced tomatoes
  • 1/3 cup white vinegar
  • ½ teaspoon salt
  • ½ cup fresh parsley chopped

Instructions

  1. In a large skillet, heat ½ cup of the olive oil to medium and add the chopped eggplant. Toss the eggplant to evenly coat in oil. Sauté, stirring frequently, until eggplant has browned, begins cooking down, and is soft, about 10 minutes.
  2. Pour the eggplant into a bowl and set aside.
  3. Place the skillet back on the stove and add ¼ cup of oil. Add the onion and celery and saute, stirring every couple of minutes, until veggies are cooked through, about 8 to 10 minutes (you want the eggplant to be soft, but still maintain its form).
  4. Add the garlic and sauté another 2 minutes.
  5. Add the remaining ingredients and stir everything together. Bring mixture to a full boil, reduce the heat, and allow the sauce to boil gently (uncovered) until much of the liquid has been reduced, about 15 minutes.
  6. Serve hot over spaghetti squash, toasted bread, or serve cold. Keep leftovers in the refrigerator for up to 5 days – the caponata tastes better the longer it sits!

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Comments

    1. Julia

      Dern straight! And after the caponata, we can down some of your insane-o churros with boozy chocolate sauce. All things in balance, correct? Correct.

    1. Julia

      We must be on the same wavelength, because I’ve been meaning to make tapenade and I just went to your site, and lo and behold, you posted a recipe for one. 😉 Let’s get together and EAT!

  1. Sarah @ Making Thyme for Health

    I actually formed a habit of saying apps from waiting tables for five years but I promise not to ever say it on here again! 😉

    Eggplants a funny vegetable and I don’t always like it, but it looks delicious like this! Well worth the tease.

  2. Francesca

    Appetizers are like the poor man’s tapas, come on! At least we both agree that eggplant, is indeed, delicious 😀 Your caponata looks lovely.

  3. Abby

    ahh eggplant is one of my faves! This looks delicious! Yea, not much in the way of vitamins in those old eggplants, although I heard recently eggplants have phytochemicals…kinda like antioxidants I guess. Who knows, all I know is it is dang good! 🙂

  4. laurasmess

    I adore caponata. And I’m a huge bread fiend so I could totally imagine myself smothering this veggie goodness all over a slice of toasted ciabatta. Yum. But the spaghetti squash idea sounds fascinating, I’ve never eaten spaghetti squash (I don’t think it’s sold over here) but I want to track some down soon!

Comments are closed.