| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 30 min |
| Cook: | 40 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 large eggplant, peeled, alternating with 1-inch strips of skin left on, cut into 1-inch dice
- Extra-virgin olive oil
- Kosher salt
- 1 large red onion, cut into 1/2-inch dice
- Pinch crushed red pepper flakes
- 1 fennel bulb, cut into 1/2-inch dice
- 3 ribs celery, cut into 1/2-inch dice
- 6 garlic cloves, thinly sliced
- 1 red and 1 yellow bell pepper, cut into 1/2-inch dice
- 2 zucchini, cut into 1/2-inch dice
- 1/2 cup water
- 1/2 cup tomato paste
- 2 tablespoons sugar
- 1/4 cup red wine vinegar
- 1/4 cup golden raisins
- 1/4 cup capers
- 1/4 cup pine nuts, toasted
- 1/2 bunch mint, cut into chiffonade
Instructions
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the eggplant generously with olive oil and salt, to taste. Spread out on a baking sheet and roast until the eggplant is soft and mushy, about 15 to 20 minutes. Reserve.
- Coat a wide deep pot with olive oil. Toss in the onion and crushed red pepper and season with salt, to taste. Cook over medium-high heat until the onions are soft and aromatic, about 8 to 10 minutes.
- Add the fennel, celery and garlic and cook for another 5 to 6 minutes. Stir in the peppers and cook for another 5 to 6 minutes. Add the zucchini, season with salt, to taste, and cook until the zucchini and all the veggies are soft and aromatic and starting to come together as a stew, about 5 to 6 minutes. Toss in the eggplant, 1/2 cup of water and the tomato paste. Cook until the water has evaporated. Dissolve the sugar in the vinegar in a small bowl and add it to the mixture. Stir in the raisins, capers, pine nuts and mint. Cook for another 5 to 6 minutes.
- Let cool and transfer the caponata to a serving bowl. Serve immediately or even better tomorrow or the next day.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 217 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 8 g |
| Sugar | 19 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 880 mg |
Reviews
Most delicious caponata I have ever had. Easy to make… I served over angel hair pasta. Great to make ahead and freezes well!
Excellent recipe!
I first salted the rounds of eggplant for 1 hour, quickly rinsed in cold water and drain in a salad spinner before cutting in chunks and tossing the chunks in olive oil.
I also used Basil in lieu of mint, because that’s what I had, and it was delicious.
I first salted the rounds of eggplant for 1 hour, quickly rinsed in cold water and drain in a salad spinner before cutting in chunks and tossing the chunks in olive oil.
I also used Basil in lieu of mint, because that’s what I had, and it was delicious.
Absolutely delicious. Just added a little more crush pepper
I love Anne Burrell, and I absolutely love every dish of her’s….. until now. The first time, I followed the recipe to the letter, and the Mint turned this into a total dud for me.
A few days later I made it again, using Parsley instead of Mint. OMG, what a total transformation. It’s absolutely fantastic with Parsley instead of Mint.
Make it with Parsley and you will love it!
A few days later I made it again, using Parsley instead of Mint. OMG, what a total transformation. It’s absolutely fantastic with Parsley instead of Mint.
Make it with Parsley and you will love it!
Absolutely outstanding!! And so healthy. Made exactly as the recipe outlined. We all loved it!
Add those black wrinkly olives and …..
Super flavorful!
First time to use this recipe and will certainly keep it to use again!!
Delicious! My kids absolutely love this. A huge family favorite.
Utterly fantastic recipe. Have been making this for years now, and it’s one of my faves. Didn’t change a thing.