Eggplant caponata is a dish I love preparing when I am having company over. It goes great on any antipasto platter and can be served at room temperature. It is also easy to prepare ahead of time and really does taste better by letting the flavors marinade together until ready to serve. I also love eating this aside of roasted chicken or in the morning with fried eggs. The sweet caramelized onions, tangy capers and savory roasted eggplant embodies the true taste of Italian cooking that I just love!
- 2 medium eggplants, diced
- 3 ¼ tsp salt, divided
- 7 Tbsp olive oil, divided
- 2 cups white onions, diced
- ½ cup celery, diced
- 15oz. can diced tomatoes
- 6oz. tomato paste
- 2 Tbsp katamala olives
- 2 Tbsp capers
- Dice eggplant and place in colander. Sprinkle eggplant with 2 tsp salt. Let eggplant sit for at least an hour to drain water.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Place salted eggplant on a baking sheet and drizzle with 3 Tbsp olive oil. Mix to coat evenly.
- Bake for about 30 minutes tossing halfway through, or until browned.
- While eggplant is roasted heat a large sautee pan over medium heat and add 3 Tbsp olive oil.
- Once hot add onions and ½ tsp salt and let caramelize.
- Once onions have softened and begun to brown add celery, ¼ tsp salt and 1 Tbsp olive oil.
- Saute celery and onions for another 3-4 minutes.
- Add diced tomatoes, tomato paste and ½ tsp salt. Allow to simmer.
- Add capers and olives and let continue to cook for another 5 minutes. Break up any clumps of diced tomato.
- Add roasted eggplant and let cook together for another 5 minutes. Salt to taste.
- Add more or less capers and olives to liking.
- The longer it sits and marinates the better it is.
- Serve warm or at room temperature.