The season straddling time between late August and early-mid September brings with it some of the sweetest tomatoes, crunchiest peppers, and most delectable eggplants of the year! Needless to say, you know I am not going to pass up an opportunity to share one of my favorite ways to use these special veggies, so get ready for my latest end-of-season trifecta… 😋
My Sweet and Savory Eggplant Caponata brings together all the best of the season in one incredibly versatile dish, which you can enjoy as an appetizer, side, or a topping for toast, pasta, or flatbread! I have even been known to grill tofu steaks and top them with this yumminess. Feel free to make it a little sweeter by adding balsamic vinegar or pomegranate molasses, or a little more savory by adding more capers.
You can enjoy it hot or cold or anywhere in between. And when refrigerated and stored in a sealed container, this caponata will remain fresh for up to a week – which qualifies it as a great meal prep component, too!
- Covered non-stick sauté pan
- Sealed container for storage (preferably glass)
- 2 pints fairy eggplants, cubed or 1 large eggplant, cubed
- 4-5 roma tomatoes, chopped
- 1 red bell pepper, chopped
- 3 tbsp tomato paste
- 2 tbsp red wine vinegar
- 2-3 garlic cloves, chopped fine
- 1/4 cup raisins
- 1/4 cup olives sliced (my faves are Kalamata or Castelvetrano)
- 2 tbsp capers (no brine)
- 1/4 cup chopped fresh basil
- drizzle of pomegranate molasses or balsamic vinegar
- In a non-stick pan, sauté the eggplant, tomatoes and peppers for a few minutes and then add the tomato paste, red wine vinegar, and garlic to the pan.
- Allow to simmer covered for about 8-10 minutes until the vegetables start to break down. Stir periodically so it all cooks evenly. Then add raisins, olives and capers and cover again.
- Continue simmering for about 5 minutes.
- Remove from heat and add basil, then drizzle with optional pomegranate molasses or balsamic vinegar. Stir and serve.