Summer Caponata Recipe | Savor Dakota

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits at a lower cost.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides a similar tang at a lower price.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

Trim stem from eggplant. Cut eggplant in half, lengthwise. Take each half and cut into fourths, lengthwise. Take each quarter-length and cut into quarter-sized pieces.

If the eggplant does need salt, sprinkle 1/2 T. of salt on cut pieces and leave them in a colander to drain at least 15 minutes to blanch out bitterness.

Trim stem from zucchini. Cut the same size as eggplant by sliding in half lengthwise and then cut each half lengthwise again. Set aside.

For cherry tomatoes, cut in half. For Romas, trim stem, then cut to match the zucchini by cutting in half lengthwise and then cutting each half lengthwise again. Set aside.

Peel red onion and trim top. Cut so pieces match the size of the zucchini. Set aside.

Trim top and seeds from red pepper. Cut so pieces match zucchini. Set aside.

Add ¼ cup olive oil to large skillet. Heat to medium-high. Place eggplant gently in pan.

Lightly brown eggplant on each side. Add more oil if eggplant sticks. Remove eggplant and set aside.

Add 1 T. oil. When oil is heated, add red pepper and cook for 2-3 minutes.

Add zucchini. Cook 5 minutes. Stir gently.

Add tomato. Cook 5 minutes. Stir gently.

Add tomato paste, vinegar, brown sugar and capers. Bring to quick simmer until tomato paste dissolves. Add ¼ cup water if too thick.

Add cooked eggplant. Stir gently. Add currants and pine nuts. Cook for 1-2 minutes.

Taste for seasoning and add salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens