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Eggplant Caponata




Difficulty:Easy
Prep Time:15 Minutes
Cook Time:30 Minutes
Serves:8

Nutritional Information

The most important part of this recipe is allowing the vegetables to roast until they have a deep caramelization.

Ingredients

  • 1.5 cups olive oil
  • 2 lb. eggplant, cut into 1″ cubes
  • 1 large yellow onion, chopped
  • 1 rib celery, roughly chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 6 ea cloves garlic
  • 3 tablespoons tomato paste, thinned with 1⁄4 cup water
  • 1 cup crushed canned tomatoes, drained
  • 6 ounces green olives, pitted and roughly chopped
  • 1⁄ 2 cup white wine vinegar
  • 1⁄ 2 cup golden raisins
  • 1⁄ 4 cup salt-packed capers, rinsed and drained
  • 3 tablespoons sugar
  • 2 tablespoons finely grated unsweetened chocolate
  • 1⁄ 2 cup finely shredded basil
  • 2 tablespoons pine nuts

Directions

  • 1. Preheat Egg to 350ºF with platesetter and stainless steel rack. Cut eggplant and onion in half lengthwise. Wrap garlic in aluminum foil with a little olive oil. Next place garlic, eggplant, onion, and celery on stainless steel grate and roast until well caramelized. Eggplant should be completely soft. Scoop out eggplant flesh and discard skin. Slice celery and onion into quarter inch slices. Remove stainless rack and place dutch oven or heavy pan directly on platesetter and add enough olive oil to coat bottom of pan. Add tomato paste and cook until caramelized. Next add the crushed tomatoes and remaining ingredients. Cook another ten minutes, stirring occasionally. Place everything into food processor and blend until smooth.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828