Make this eggplant recipe this summer! (Eggplant Caponata) recipe ant

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Heat the oven to 400°F.
2. Season the eggplant cubes with kosher salt. If you have time, leave them in a colander for 20 to 30 minutes to draw out bitterness, then pat dry with paper towel.
3. Place the salted eggplant cubes on a sheet pan, drizzle with about 3 tablespoons extra virgin olive oil and toss to coat. Roast for 25 to 30 minutes, until browned.
4. Heat 2 tablespoons extra virgin olive oil in a large skillet. Add the chopped yellow onion, chopped red bell pepper and sliced celery. Season with a pinch of kosher salt and black pepper, and cook for 5 to 7 minutes, stirring often, until softened.
5. Add the crushed tomatoes, capers, chopped green olives, raisins, honey, bay leaf and crushed red pepper flakes. Pour in the red wine vinegar and dry white wine, and stir to combine.
6. Simmer on medium-low heat for 10 minutes.
7. Stir in the roasted eggplant and cook for 2 to 3 minutes more in the sauce.
8. Finish with the chopped fresh parsley and chopped fresh mint.

Summarized from The Mediterranean Dish's video. Watch it for the details.