Description
Ina Garten’s roasted eggplant caponata blends Mediterranean flavors with rustic Italian charm. Crisp vegetables and tangy capers create a delightful antipasto that welcomes you to savor each complex, harmonious bite.
Ingredients
Scale
- 1 large aubergine (680g / 1½ lbs)
- 4 oz jarred roasted red peppers, chopped
- 1 medium yellow onion, chopped
- 3 cloves minced garlic
- 2 tbsps olive oil, plus extra for roasting
- 75g large green olives, pitted and chopped
- 2 tbsps capers, drained
- 2 tbsps tomato purée (paste)
- 2 tbsps red wine vinegar
- 2 tbsps lemon juice, freshly squeezed
- 2 tbsps pine nuts, toasted
- 3 tbsps parsley, minced, fresh
- 2 tsps kosher salt
- 1½ tsps black pepper, freshly ground
- 1/8 tsp red pepper flakes, crushed
- Toasted pita triangles, to serve
Instructions
- Roasting Preparation: Preheat oven to 200°C (400°F) and line baking tray with aluminum foil. Pierce aubergine thoroughly with fork and massage entire surface with olive oil for even roasting.
- Aubergine Transformation: Roast for 45-50 minutes until vegetable becomes tender and slightly collapsed. Cool completely, then slice lengthwise and scoop out smoky flesh, discarding charred skin.
- Flavor Foundation: In food processor, pulse roasted aubergine flesh with roasted peppers and olives to create a rustic, coarse mixture. Meanwhile, sauté diced onions and red pepper flakes in skillet until onions turn golden, then add minced garlic and cook for an additional minute.
- Flavor Fusion: Transfer aromatic onion mixture to aubergine blend. Integrate parsley, toasted pine nuts, lemon juice, capers, tomato purée, and vinegar. Season generously with salt and freshly ground black pepper, ensuring comprehensive flavor distribution.
- Resting and Serving: Cover and refrigerate mixture for 2-3 hours to allow flavors to develop. Before serving, rest at room temperature for 15-20 minutes and accompany with crisp, toasted pita bread triangles for an authentic Mediterranean culinary experience.
Notes
- Master Roasting Technique: Pierce eggplant thoroughly to prevent steam buildup and ensure even, tender roasting without potential explosions.
- Flavor Infusion Strategy: Allow caponata to rest in refrigerator for 2-3 hours, enabling ingredients to marry and develop deep, complex Mediterranean taste profiles.
- Temperature Precision: Serve at room temperature to maximize flavor release and ensure optimal texture and taste experience.
- Texture Transformation: Use food processor carefully to maintain rustic, coarse consistency instead of creating smooth purée, preserving authentic caponata character.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg