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Ina Garten Roasted Eggplant Caponata

Ina Garten Roasted Eggplant Caponata recipe
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Caponata is a traditional Sicilian vegetable dish with sweet and sour notes. Ina’s version stays close to its Mediterranean roots, roasting the eggplant until golden and combining it with tomatoes, onions, vinegar, olives, and capers. The dish is usually served at room temperature and works as a dip, spread, or side.

Ingredients

Scale

  • 1 large eggplant, unpeeled, diced into ¾-inch cubes

  • 1 red bell pepper, diced

  • 1 yellow bell pepper, diced

  • 1 red onion, diced

  • 3 tablespoons olive oil

  • Kosher salt and freshly ground black pepper, to taste

  • 2 cloves garlic, minced

  • 1 (14-ounce) can crushed tomatoes

  • 2 tablespoons red wine vinegar

  • 1 tablespoon sugar

  • 3 tablespoons capers, drained

  • ¼ cup green olives or kalamata olives, chopped

  • ¼ cup golden raisins

  • ¼ cup toasted pine nuts (optional)

  • 2 tablespoons chopped fresh parsley or basil, for garnish

Instructions

Step 1: Roast the Eggplant and Vegetables

Preheat the oven to 400°F (200°C).
Toss the eggplant, bell peppers, and onion with olive oil, salt, and pepper on a large sheet pan. Roast for 25–30 minutes, tossing once, until vegetables are soft and golden brown.

Step 2: Simmer the Tomato Base

In a large skillet over medium heat, sauté the minced garlic in a drizzle of olive oil for 30 seconds. Add the crushed tomatoes, red wine vinegar, sugar, and a pinch of salt and pepper. Stir well and simmer for 10 minutes.

Step 3: Combine the Ingredients

Add the roasted vegetables to the tomato mixture. Stir in capers, olives, raisins, and pine nuts (if using). Cook on low heat for another 10 minutes to let flavors meld.

Step 4: Cool and Garnish

Remove from heat and let cool to room temperature. Transfer to a serving dish and garnish with chopped parsley or basil.

Step 5: Serve  

Serve as a dip with toasted baguette slices, spooned over grilled chicken or fish, or as a topping for pasta or couscous.

Find it online: https://inagartencooks.com/ina-garten-roasted-eggplant-caponata/