Ina Garten Roasted Eggplant Caponata Recipe
Ina Garten Roasted Eggplant Caponata Recipe is full of bold flavor. It is sweet, tangy and slightly savory. This dish is perfect as an appetizer or side.
Ingredients
- 2 medium eggplants cut into cubes
- 4 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small red onion chopped
- 2 garlic cloves minced
- 1 cup cherry tomatoes halved
- ¼ cup tomato paste
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- 2 tablespoons capers drained
- ¼ cup green olives sliced
- 2 tablespoons fresh parsley chopped
- 2 tablespoons toasted pine nuts optional
Instructions
Prepare the Eggplant
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Place eggplant cubes in a bowl. Add olive oil, salt and pepper. Toss well.
Roast the Eggplant
- Spread eggplant evenly on the baking sheet. Do not overcrowd the pan. Roast for 30 minutes. Stir once halfway. Eggplant should be golden and soft.
Cook the Aromatics
- Heat one tablespoon olive oil in a saucepan. Add chopped onion. Cook for five minutes until soft. Add minced garlic and cook for one minute more.
Add Tomatoes and Tomato Paste
- Add cherry tomatoes and tomato paste to the pan. Stir well. Cook for five minutes. Tomatoes should soften and release their juices.
Add Vinegar and Sugar
- Pour red wine vinegar into the pan. Add sugar and stir. Let mixture simmer gently for five minutes. This creates the sweet and tangy flavor.
Combine Everything
- Add roasted eggplant into the saucepan. Stir gently. Add capers and sliced olives. Cook together for five more minutes so flavors blend nicely.
Finish and Cool
- Turn off heat. Stir in fresh parsley and pine nuts. Let caponata cool to room temperature. Cooling helps the flavors become stronger and richer.
Notes
- Cut eggplant into even cubes for even roasting.
- Use fresh olive oil for best flavor.
- Do not skip roasting. It adds depth.
- Taste and adjust vinegar or sugar if needed.
- Let caponata rest before serving.