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Roasted Eggplant Caponata

Roasted Eggplant Caponata
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WebMD Recipe from Foodily.com

Caponata is the thing I tend to ignore on the antipasto platter. It stands between me and the marinated mozzarella or the garlicky mushrooms. So why did I make it? I have eggplant lovers in my life and this recipe comes from a most-trusted cookbook. I made it during one of those weeks when I needed appetizers for several different things and this recipe makes a lot of caponata. It also keeps really well. I’ve tasted my share of them and this, in my humble opinion, is the finest version. Some are too salty, some are too sweet, and most are too greasy. The perfect balance is in this recipe. Sweetness from raisins and a bit of brown sugar, salty from capers and olives, acidity from tomatoes and red wine vinegar, and not too much olive oil. It’s delicious with crackers or bread and I would head straight for it on my next antipasto platter.

Ingredients
  • 2 pounds
    eggplant, peeled or not as you please, slice lengthwise 1/4-inch thick
  • 3 tablespoons
    olive oil
  • 1 small
    yellow onion, chopped
  • 5 cloves
    garlic, roasted
  • 1/2 cup
    celery, diced
  • 1 14 ounce can
    tomatoes, chopped
  • 2 tablespoons
    capers, rinsed
  • 3 tablespoons
    pine nuts, toasted
  • 2 tablespoons
    golden raisins or currants
  • 1/3 cup
    Kalamata olives, chopped
  • 2 tablespoons
    light brown sugar
  • 1/3 cup
    red wine vinegar
  •  
    kosher salt and red pepper flakes
Instructions
  1. Preheat the oven to 400 degrees F.  Lay the eggplant slices on a baking sheet in a single layer.  Roast for 15 to 20 minutes or until tender and lightly browned.  Remove, coarsely chop, and reserve.
  2. In a large sauté pan, heat the olive oil over medium heat and sauté the onion, roasted garlic, and celery until softened but not brown, stirring occasionally.  Add the tomatoes and cook for 2 to 3 minutes.  Add the capers, pine nuts, raisins, olives, brown sugar, and vinegar.  Over medium heat, cook for 6 to 8 minutes, stirring frequently.  Add the eggplant and season to your taste with the salt and red pepper flakes.  Serve at room temperature.  Can be stored, covered, in your refrigerator for up to 5 days.
Nutritional Information

Makes: 4 servings
  • Calories22
  • Carbohydrates29.2 g
    • Dietary fiber9.3 g
  • Cholesterol0 mg
  • Fat16.3 g
    • Saturated fat2 g
  • Sodium276 mg
  • Protein5.2 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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