This easy and delicious Roasted Aubergine Caponata by Ina Garten is a quick, nutritious side dish. The creamy roasted aubergine combines with tangy capers and olives, creating a versatile dish using common ingredients. Enjoy it warm or chilled, spread over crusty bread or as a flavorful topping for grilled meats.
Ingredients Needed
- 1 large aubergine (680g / 1½ lbs)
- 2 tbsp good-quality olive oil, plus extra for roasting
- 115g (4oz) jarred roasted red peppers, chopped
- 75g (½ cup) large green olives, pitted and chopped
- 1 medium yellow onion, chopped
- ⅛ tsp crushed red pepper flakes
- 1 tbsp minced garlic (3 cloves)
- 3 tbsp fresh parsley, minced
- 2 tbsp pine nuts, toasted
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp drained capers
- 2 tbsp tomato purée (paste)
- 1 tbsp red wine vinegar
- 2 tsp kosher salt
- 1½ tsp freshly ground black pepper
- Toasted pita triangles, to serve
How To Make Roasted Eggplant Caponata
- Roast the aubergine: Preheat the oven to 200°C (400°F). Line a baking tray with foil. Prick the aubergine all over with a fork, rub with olive oil, and roast for 45-50 minutes until very soft. Let it cool, then halve, scoop out the flesh, and discard the skin.
- Blend the base: Add the roasted aubergine, roasted peppers, and olives to a food processor. Pulse until coarsely chopped, then transfer to a mixing bowl.
- Sauté the aromatics: Heat 1 tbsp olive oil in a pan over medium heat. Add the onion and red pepper flakes, cooking for 5 minutes until lightly browned. Stir in the garlic and cook for 1 minute. Transfer to the aubergine mixture.
- Mix the flavours: Stir in parsley, pine nuts, lemon juice, capers, tomato purée, vinegar, salt, and pepper. Mix well, cover, and refrigerate for a few hours to allow the flavours to develop.
- Serve: Bring to room temperature before serving with toasted pita triangles.
Recipe Tips
- Roast the aubergine until very soft: Ensure the aubergine is thoroughly roasted to achieve a creamy texture in the caponata.
- Use high-quality olives and capers: Opt for good-quality olives and capers to enhance the overall flavor.
- Allow flavors to meld: Let the caponata sit for a few hours or overnight for the best taste.
- Toast pine nuts carefully: Toast pine nuts until golden to add a nutty crunch.
- Adjust seasoning before serving: Taste and adjust salt, pepper, or acidity as needed before serving.
How To Store Leftovers
Place lrftover roasted eggplant caponata in an airtight container and refrigerate for up to four days.
Nutrition Fact
Serving Size: 1 of 6 servings
- Calories: 120 kcal
- Total Fat: 5 g
- Saturated Fat: 1 g
- Cholesterol: 0 mg
- Sodium: 476 mg
- Potassium: 555 mg
- Total Carbohydrate: 24 g
- Dietary Fiber: 6 g
- Sugars: 13 g
- Protein: 3 g
Try More Recipes:
Barefoot Contessa Roasted Eggplant Caponata Recipe
Description
This easy and delicious Roasted Aubergine Caponata by Ina Garten is a quick, nutritious side dish. The creamy roasted aubergine combines with tangy capers and olives, creating a versatile dish using common ingredients. Enjoy it warm or chilled, spread over crusty bread or as a flavorful topping for grilled meats.
Ingredients
Instructions
- Roast the aubergine: Preheat the oven to 200°C (400°F). Line a baking tray with foil. Prick the aubergine all over with a fork, rub with olive oil, and roast for 45-50 minutes until very soft. Let it cool, then halve, scoop out the flesh, and discard the skin.
- Blend the base: Add the roasted aubergine, roasted peppers, and olives to a food processor. Pulse until coarsely chopped, then transfer to a mixing bowl.
- Sauté the aromatics: Heat 1 tbsp olive oil in a pan over medium heat. Add the onion and red pepper flakes, cooking for 5 minutes until lightly browned. Stir in the garlic and cook for 1 minute. Transfer to the aubergine mixture.
- Mix the flavours: Stir in parsley, pine nuts, lemon juice, capers, tomato purée, vinegar, salt, and pepper. Mix well, cover, and refrigerate for a few hours to allow the flavours to develop.
- Serve: Bring to room temperature before serving with toasted pita triangles.
Notes
- Roast the aubergine until very soft: Ensure the aubergine is thoroughly roasted to achieve a creamy texture in the caponata.
- Use high-quality olives and capers: Opt for good-quality olives and capers to enhance the overall flavor.
- Allow flavors to meld: Let the caponata sit for a few hours or overnight for the best taste.
- Toast pine nuts carefully: Toast pine nuts until golden to add a nutty crunch.
- Adjust seasoning before serving: Taste and adjust salt, pepper, or acidity as needed before serving.
Barefoot Contessa Roasted Eggplant Caponata Recipe