Go Back
Print Recipe

Spicy Eggplant Caponata

Ingredients

  • 1 large eggplant diced small
  • 1/4 c olive oil divided
  • 1 red bell pepper diced small
  • 1 med red onion diced small
  • 2 cloves garlic sliced
  • 1/2 c crushed tomatoes from a can
  • 1/4 c balsamic vinegar
  • 1/4 c red wine vinegar
  • 3 Tbls honey
  • 1 tsp crushed red pepper flakes
  • 1/4 c chopped fresh basil
  • 1/4 c chopped fresh parsley

Instructions

  • In a sauté pan, sear the eggplant until almost burnt over medium-high heat, seasoning with salt and pepper as you go. Use olive oil, but very little of it- pan should be almost dry. Work in batches, transferring the seared eggplant to big bowl.
  • When all the eggplant is seared and removed from the pan, add the olive oil, peppers, onions and garlic and reduce the heat to medium-low. Sweat the peppers and onions until soft (8-10 minutes).
  • While onions, pepper, and garlic are cooking, combine the tomatoes, vinegars, honey and chili flakes in a pot. Reduce by half.
  • Add the seared eggplant back into the sauté pan with the peppers and onions. Cook gently until the eggplant is cooked through, then add the reduced liquid. Cook approximately 5 more minutes until the liquid is thickened. Taste and adjust seasoning if necessary.
  • Remove pan from the heat and transfer caponata to a large serving bowl. Allow to cool to room temperature. Fold in the basil and parsley leaves, then enjoy!