Prep Time:
30 Minutes
Cook Time:
40 Minutes
Makes:
6 Cups
This is a great condiment or side dish. The flavors meld together beautifully and can make an eggplant fan out of non-believers. We like to use this as a bruschetta topper with ricotta cheese or tossed with any shape of pasta. It can hold in the refrigerator for 2 weeks in a sealed container.
EQUIPMENT
- Chef’s Knife
- Cutting Board
- 2 Large Mixing Bowls
- Large Sheet Tray
- Large Pot or Dutch Oven
- Colander
- Micro Plane or Zester
INGREDIENTS
- 3 ea. Large Globe Eggplants or 6 if using Japanese Eggplant
- 6 oz. EVOO
- 1 Cup Celery, small dice
- 1 Cup Red Onion, small dice
- 6 clove Garlic, minced
- 4 ea. Plum Tomatoes, halved, seeded, and diced
- 1 Cup Green Olives, chopped finely
- 2 Tbsp. Capers, chopped finely
- 1 Tbsp. Fresh Oregano (if you need to substitute dried, add to the sauté)
- 1 Tbsp. Smoked Paprika
- 2 Tbsp. Honey
- 1 tsp. Crushed Red Pepper Flakes
- 2 ea. Lemons, zest, and juice
- ¼ Cup Toasted Pine Nuts
- ½ Cup Red Wine Vinegar
- ½ Cup Chopped Italian Parsley
- Freshly Ground Pepper and Sea Salt to taste
DIRECTIONS
- Dice eggplant into 1-inch cubes. Season well with salt and toss in a mixing bowl. Let the eggplant sit for 15-20 minutes, this will leach some moisture and bitterness out. Drain the eggplant in a colander and pat dry with paper towels.
- In a mixing bowl, add the dried eggplant, 3 oz. EVOO, and 3 cloves of minced garlic. Toss to evenly coat.
- Spread the eggplant evenly on the sheet tray. It should be 1 layer and not overlapping.
- Place sheet tray in a preheated 400-degree oven for 15 minutes. Check for doneness and stir the eggplant around. Return to oven for 5 more minutes. The eggplant should be crisp on the outside and tender in the middle. Taste for seasoning and set aside to cool.
- Heat the dutch oven over medium heat for a few minutes. Add the remaining EVOO to the pot and immediately add celery and onions. Stir frequently for 3 minutes. Add remaining garlic and stir for 30 seconds.
- Add olives, capers, tomatoes, honey, red pepper flakes, and paprika. Cook for 5 minutes.
- Add vinegar, lemon zest and juice, parsley, oregano, and pine nuts.
- Add roasted eggplant and stir well. Cook for 5 more minutes and transfer to a bowl or casserole dish to cool at room temperature. Taste for seasoning. You can add more salt, pepper, honey, or lemon juice to suit your taste.
- Once the caponata has cooled to room temperature you may refrigerate it. Once completely cooled you can place into containers and cover.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
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