This easy Roasted Eggplant Caponata by Ina Garten is a quick and savory appetizer that’s bursting with Mediterranean flavors. Made with roasted eggplant, olives, and a touch of tangy capers, it’s perfect for dipping with toasted pita. You can even swap in common pantry ingredients to make it your own!
This Roasted Eggplant Caponata Recipe Is From Barefoot Contessa How Easy Is That Cookbook by Ina Garten.
Recipe Ingredients :
- 1 large eggplant (1½ lb)
- Good olive oil
- 4 oz jarred roasted red peppers, chopped
- ½ c large green olives, pitted and chopped
- 1 c chopped yellow onion
- ⅛ tsp crushed red pepper flakes
- 1 tbsp minced garlic (3 cloves)
- 3 tbsp minced parsley
- 2 tbsp pine nuts, toasted
- 2 tbsp freshly squeezed lemon juice
- 2 tbsp drained capers
- 2 tbsp tomato paste
- 1 tbsp red wine vinegar
- 2 tsp kosher salt
- 1½ tsp freshly ground black pepper
- Toasted pita triangles, for serving
How To Make Roasted Eggplant Caponata?
- Preheat the oven and prepare the eggplant: Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Place the eggplant on the pan, prick it with a fork, rub with olive oil, and roast for 45–50 minutes, until soft. Let cool, then halve and peel, discarding the skin.
- Chop and combine: Place the eggplant, roasted peppers, and olives in a food processor. Pulse until coarsely chopped, then transfer to a large mixing bowl.
- Sauté the aromatics: Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the onion and crushed red pepper flakes, cooking for 5 minutes until lightly browned. Add the garlic and cook 1 minute more.
- Mix and season: Add the sautéed onion and garlic to the eggplant mixture. Stir in parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and black pepper, mixing until well combined.
- Chill and serve: Cover with plastic wrap and refrigerate for a few hours for the flavors to develop. Serve at room temperature with toasted pita triangles. Enjoy!
Recipe Tips :
- Roast the Eggplant Until Very Soft: Ensure the eggplant is extremely tender after roasting; this brings out its best texture and flavor for the caponata.
- Chop Ingredients Coarsely for Texture: Pulse the ingredients in the food processor just enough to keep them chunky, not mushy, for a satisfying bite.
- Toast Pine Nuts for Extra Flavor: Lightly toasting the pine nuts enhances their flavor, adding a subtle crunch to each bite.
- Refrigerate for Flavor Development: Letting the mixture sit in the fridge allows all flavors to meld together, making the caponata even more delicious.
- Season to Taste Before Serving: Before serving, taste the caponata and adjust the salt, pepper, or lemon juice if needed to balance the flavors perfectly.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover Roasted Eggplant Caponata cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 4 days.
- Freeze: Allow the caponata to cool completely before placing it in a freezer-safe container. Freeze for up to 2 months. To serve, thaw in the fridge overnight and enjoy chilled or at room temperature.
- Reheat: Transfer a portion of caponata to a microwave-safe bowl. Cover loosely and heat on medium power for 1–2 minutes, stirring halfway through.
Nutrition Facts :
Serving Size: 1 serving (approximately ½ cup)
- Calories: 62
- Total Fat: 2.7 g
- Saturated Fat: 0.4 g
- Cholesterol: 0 mg
- Sodium: 600 mg
- Potassium: 299 mg
- Total Carbohydrate: 8.7 g
- Dietary Fiber: 3.4 g
- Sugars: 4.5 g
- Protein: 1.6 g
Check out More Recipes:
Ina Garten Roasted Eggplant Caponata
Description
This easy Roasted Eggplant Caponata by Ina Garten is a quick and savory appetizer that’s bursting with Mediterranean flavors. Made with roasted eggplant, olives, and a touch of tangy capers, it’s perfect for dipping with toasted pita. You can even swap in common pantry ingredients to make it your own!
Ingredients
Instructions
- Preheat the oven and prepare the eggplant: Preheat the oven to 400°F (200°C) and line a baking sheet with foil. Place the eggplant on the pan, prick it with a fork, rub with olive oil, and roast for 45–50 minutes, until soft. Let cool, then halve and peel, discarding the skin.
- Chop and combine: Place the eggplant, roasted peppers, and olives in a food processor. Pulse until coarsely chopped, then transfer to a large mixing bowl.
- Sauté the aromatics: Heat 1 tablespoon of olive oil in a sauté pan over medium heat. Add the onion and crushed red pepper flakes, cooking for 5 minutes until lightly browned. Add the garlic and cook 1 minute more.
- Mix and season: Add the sautéed onion and garlic to the eggplant mixture. Stir in parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and black pepper, mixing until well combined.
- Chill and serve: Cover with plastic wrap and refrigerate for a few hours for the flavors to develop. Serve at room temperature with toasted pita triangles. Enjoy!
Notes
- Roast the Eggplant Until Very Soft: Ensure the eggplant is extremely tender after roasting; this brings out its best texture and flavor for the caponata.
- Chop Ingredients Coarsely for Texture: Pulse the ingredients in the food processor just enough to keep them chunky, not mushy, for a satisfying bite.
- Toast Pine Nuts for Extra Flavor: Lightly toasting the pine nuts enhances their flavor, adding a subtle crunch to each bite.
- Refrigerate for Flavor Development: Letting the mixture sit in the fridge allows all flavors to meld together, making the caponata even more delicious.
- Season to Taste Before Serving: Before serving, taste the caponata and adjust the salt, pepper, or lemon juice if needed to balance the flavors perfectly.
Ina Garten Roasted Eggplant Caponata