Eggplant Caponata

Ever wonder what to do with eggplant? This is a pretty simple recipe that I pull out every so often. It’s a slightly spicy and sweet dish that you can use to top anything: chicken, fish, rice pasta, or vegetables. It also freezes well, so it’s handy to make a batch and freeze part of it for future use. The recipe itself is both paleo and vegan friendly. I adapted this recipe from Everyday Food Magazine several years back.

Ingredients

  • 1/4 cup olive oil
  • 2 large onions, chopped
  • 1/4 cup golden raisins
  • 1/4 cup pine nuts
  • 4 garlic cloves, minced
  • 1/2-1 tsp red pepper flakes
  • 1 can tomato paste
  • 2 tsp unsweetened cocoa powder
  • 2 Tbsp honey
  • 2 large eggplants or 3 medium eggplants (2-1/4 lbs total), cut into 1/2-inch cubes
  • 2/3 cup white wine vinegar
  • salt & pepper to taste

Eggplant Caponata

First, cut the eggplant into 1/2-inch cubes. Keep the cubes on the smaller side; they’ll cook faster. Get onions chopped and ready.

Eggplant Caponata

In a 5-quart Dutch oven or pot, heat olive oil over medium-low heat. Add onions and cook over medium-low heat so they soften a bit, about 5 minutes.

Eggplant Caponata

Next, add raisins, pine nuts, garlic, and red pepper flakes. Cook an additional 5 minutes.

Eggplant Caponata

Add the tomato paste, cocoa powder, and honey. Cook for another 2-3 minutes until everything is combined.

Eggplant Caponata

Add the vinegar and water and stir until combined with the tomato mixture.

Eggplant Caponata

Lastly, add the eggplant.

Eggplant Caponata

Cover and cook over medium heat for about 10 minutes, or until the eggplant is softened. The mixture will thicken up a lot, so you may need to add more water. I usually do.

Eggplant Caponata

Serve the caponata warm or at room temperature.  You can season to taste with salt and black pepper, though I find it needs no additional salt. Here it is over roast chicken.

Eggplant Caponata

Another great thing about this recipe is that it freezes beautifully. I divide it up evenly into 4 freezer bags; each bag contains about 2-3 servings. Now you’ve got something in the freezer that you can thaw out to make a quick weeknight meal. Nice and easy!

Eggplant Caponata

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About Carla

My name is Carla Bray, and I'm a website designer and developer. I provide website design, content management, copywriting, and SEO. My goal is to create simple websites that look clean, are easy to navigate, and quick to find the information you want. I'm also a social media guru...in other words, I spend way too much time on the web. Just to give you an example, I implemented and maintain a Facebook page for The Path Bike Shop, a local bike shop in Tustin, CA. This page has grown to almost 2500 "likes", an accomplishment I am very proud of. I live gluten-free since I have been allergic to wheat ever since childhood. My website "Gluten Free Fever" can tell you all about living gluten-free in Portland, OR...and I can tell you for certain, there's tons of great stuff in this town. I'm an avid bicyclist. I love all sorts of riding: mountain biking, commuting, cyclocross, and BMX. I enjoyed playing outside in the dirt since I was a kid, and I guess that's something I will never outgrow. My other interests include music, swimming, TRX training, yoga, reading, fiction (I'm a sucker for debut novels), libraries, cooking (and eating) gluten-free, blogging, and knitting. I currently live in Portland, Oregon, where I covet and cherish any sunny day that happens to come along.

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