Eggplant Caponata Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits with a high smoke point.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are often less expensive and still add a briny flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often more affordable and has a similar acidity.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can provide sweetness at a lower cost.

Preheat the oven and prepare a large sheet pan with parchment paper.

Slice the eggplant into 1-inch thick slices and sprinkle with salt; let sit for about 30 minutes to draw out moisture.

Blot the eggplant with paper towels and optionally rinse under water to remove excess salt.

Drizzle the eggplant with olive oil and place on the sheet pan; roast in the oven for about 20 to 30 minutes until soft and lightly browned.

While the eggplant is roasting, dice the onion and prepare the celery by mincing it finely, including the leaves.

Heat a stainless steel pan over medium heat and add enough olive oil to cover the bottom of the pan.

Add the diced onion to the hot pan and sprinkle with about a quarter teaspoon of salt; sauté until softened.

Add the minced celery to the pan with the onions and continue to sauté until both are soft and slightly caramelized.

Add minced garlic to the pan and sauté for a minute until fragrant.

Stir in fresh tomatoes (or canned diced tomatoes), rinsed capers, and golden raisins; mix well.

Add a pinch of sugar, dried oregano, and tomato paste to the mixture; stir to combine.

Incorporate the roasted eggplant into the pan and mix everything together.

Add about a tablespoon of dark cocoa powder to the mixture for complexity.

Finish with a splash of sherry vinegar or your choice of vinegar; stir well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary