Eggplant Caponata Recipe
Tangy & Sweet Eggplant | Marinara | Coarse Romano Cheese | Crostini
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Ingredients
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Vegetables
Canned & Jarred Goods
Cheese
Bread
Seasonings
Method
Preparation
- 1
Prepare the Vegetables
Dice the eggplant, bell pepper, onion, celery, and tomato into small, uniform pieces. Mince the garlic cloves.
- 2
Salt the Eggplant
Sprinkle the diced eggplant with salt and let it sit for about 30 minutes to draw out moisture. Rinse and pat dry afterward.
Cooking
- 3
Sauté the Vegetables
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the onion, celery, and bell pepper. Sauté for 5-7 minutes until softened.
- 4
- 5
Incorporate Marinara and Other Ingredients
Stir in the marinara sauce, diced tomatoes, capers, and green olives. Add sugar, balsamic vinegar, salt, and black pepper to taste.
- 6
Simmer
Reduce the heat to low and let the mixture simmer for about 15-20 minutes, stirring occasionally.
Crostini Preparation
- 7
Prepare the Baguette
Slice the baguette into ½ inch slices. Brush each slice with the remaining tablespoon of olive oil.
- 8
Toast the Crostini
Place the slices on a baking sheet and toast them in a preheated oven at 400°F (200°C) for 5-7 minutes or until golden brown.
Serving
- 9
Plate the Caponata
Serve the caponata warm, garnished with coarse Romano cheese, alongside the toasted crostini.