Eggplant Caponata Recipe

Step 1

Preheat oven to 400F. Place the eggplants on a baking sheet and prick with a fork. Bake until tender but not mushy, about 35-45 minutes.

Step 2

When the eggplants are cool enough to handle, remove the peel and dice the flesh into 1-inch cubes. Place the cubes in a strainer or drainer. In a large saute pan over moderate heat, bring the stock to a boil.

Step 3

Add the onions and cook until tender, about 10 minutes. Add the celery and cook for 5 minutes. Add the tomato puree, vinegar, and sugar, and simmer a few minutes.

Step 4

Stir in ther eserved eggplant, capers, and raisins and warm through. Adjust the seasoning with salt and pepper. Serve at room temperature.

Step 5

This can be made a few days ahead of time. Bring to room temperature for serving, check seasoning, and add vinegar and salt if desired.

Things You'll Need

  • 2 Medium eggplants
  • 1/2c Vegetable stock
  • 2 Onions, sliced
  • 1c Diced celery
  • 3/4c Tomato puree
  • 1/2c Vinegar
  • 2tb Sugar
  • 2tb Capers
  • 4tb Raisins or currants, plumped
  • In hot water
  • Salt & pepper

About this Author - Recipes, food and cooking information.