Tag Archives: eggplant

Caponata

appetizer, gluten-free, lunch, recipes, salads, snacks, , , , , ,

 

I discovered this recipe in River cottage-veg by Hugh Fearnley-Whittingstall. I modified the recipe slightly, making it simpler to make and added a little more heat and vinegar by adding hot pickled banana peppers. This appetizer spread is best made a day or 2 in advance to allow the flavors to mellow . Store in covered containers in the fridge and it can last for weeks. It’s best served  at room temperature and is delicious on dried crostini’s for a dinner party. This makes approx. 2 cups.

Caponata
 
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Recipe type: appetizer
Serves: 6
Ingredients
  • 1 large eggplant
  • 2 TBLS olive oil
  • 1 onion finely chopped
  • 2 cloves of garlic finely chopped
  • 6 chopped tomatoes or 1 14 oz can of diced tomatoes
  • 2 stalks of celery finely diced
  • 2 TBLS balsamic vinegar
  • 1 TBLS honey
  • 1 TBLS dark chocolate powder
  • 2 TBLS capers
  • 2 oz. pitted kalamata olives
  • 2 large TBLS diced pickled banana peppers
  • Salt and pepper to taste
Instructions
  1. Chop eggplant into rough 1 inch cubes and add to medium size hot pot with olive oil
  2. Fry the eggplant for about 5 minutes stirring occasionally until golden and tender
  3. Add onion, celery and garlic and continue to stir for another 5 minutes
  4. Add tomatoes , olives,capers, coco,balsamic,honey,olives and honey
  5. Cover with a lid and continue to cook and stir occasionally at least 30 minutes. You want to ensure all the eggplant is well cooked along with the rest of the veggies.
  6. Remove pot from the stove and use a stick blender to chop and blend a few times
  7. You don't want to over mix this as you still want texture.
  8. Add salt and pepper to taste and add chopped banana peppers and leave to cool.
  9. Once cool, place in a sealed container in the fridge until ready to serve
  10. Serve with diced parsley.