Festive Caponata Two Ways

Many caponata recipes include something sweet, such as plumped raisins. Some even have anchovies or tuna. We’ve kept our recipe on the simple and savory side to give it a myriad of serving possibilities. We suggest serving it on crostini or on top of creamy hummus. It’s also delicious served in a lettuce leaf or tucked into mini pitas.

Festive Caponata Two Ways

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Makes 3 cups caponata

Servings

3 cups caponata

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Ingredients

• 1/2 globe eggplant (about 3/4 lb) unpeeled
• 2 Tbsp extra-virgin olive oil
• 1 small yellow onion peeled and finely diced
• 1 celery stalk finely diced
• 2 large garlic cloves finely minced
• 1/2 yellow bell pepper seeded and finely diced
• 1 Tbsp red wine vinegar
• 1/4 cup chopped pitted Kalamata olives
• 1 tsp raw cane sugar
• 1/2 tsp crushed red pepper flakes
• 1 ripe tomato seeded and very finely diced
• 2 Tbsp rinsed and drained capers
• freshly ground black pepper
• 1/4 cup each chopped fresh basil and parsely
• Crostini (optional)
• Silky smooth plain hummus (optional)
• 4 oz plain goat cheese, crumbled, or blue cheese (optional)
• 1/2 cup pine nuts or finely chopped walnuts, toasted (optional)

Ingredients 1/2 globe eggplant (about 3/4 lb) unpeeled 2 Tbsp extra-virgin olive oil 1 small yellow onion peeled and finely diced 1 celery stalk finely diced 2 large garlic cloves finely minced 1/2 yellow bell pepper seeded and finely diced 1 Tbsp red wine vinegar 1/4 cup chopped pitted Kalamata olives 1 tsp raw cane sugar 1/2 tsp crushed red pepper flakes 1 ripe tomato seeded and very finely diced 2 Tbsp rinsed and drained capers freshly ground black pepper 1/4 cup each chopped fresh basil and parsely Crostini (optional) Silky smooth plain hummus (optional) 4 oz plain goat cheese, crumbled, or blue cheese (optional) 1/2 cup pine nuts or finely chopped walnuts, toasted (optional)

Servings 3 cups caponata Print Recipe

Instructions

1. Finely dice unpeeled eggplant in 1/4 inch cubes. To release some of the bitter juices, toss with a little salt and place in sieve. Top with plate just small enough to fit snugly inside sieve. Place a weight on top, such as a 28 oz can of tomatoes. Set in sink to drain for 30 minutes. Remove plate. Rinse eggplant with cold running water and transfer to cloth-lined baking sheet. Blot dry with clean kitchen cloth or paper towel.
2. In large, heavy saucepan, heat oil. Add eggplant, onion, celery, and garlic. Sauté until mixture is soft and pale golden, about 15 minutes. Add diced bell pepper, vinegar, chopped olives, sugar, red pepper flakes, diced tomato, and capers. Cover and simmer for a couple of minutes to blend flavors. Add ground black pepper, to taste. Fold in basil and parsley. (Caponata can be made to this point, covered, and refrigerated for a day or two.)
3. To serve, spoon caponata onto crostini and top with a little crumbled cheese and toasted nuts. Alternatively, on shallow platter, smear with silky smooth plain hummus and tumble caponata overtop. Garnish with a little crumbled cheese and toasted nuts.
4. Caponata is best served at room temperature.

Recipe Notes

Per 1/4 cup serving caponata: 38 calories; 1 g protein; 3 g total fat (0 g sat. fat); 4 g total carbohydrates (2 g sugars, 1 g fiber); 70 mg sodium