This past fall my family was gifted a lot of eggplant by friend that’s a local winemaker. He and his wife put in a huge garden next to the winery and planted much more than they could use for family or at the winery. I rummaged around and found a recipe for this Italian Eggplant Capanota. I served it over local rock cod, a gift from my husband on one of his many fishing trips this past year. You can also use it as a sandwich filling, or on top of your favorite toasted crostini.
Italian Eggplant Capanota
¼ cup olive oil
1 medium onion, chopped
1 celery stalk, chopped
1 medium eggplant, cut into ½-inch cubes
1 red bell pepper, seeded and cut into ½-inch cubes
14 ½ ounce can diced tomatoes in juice
3 tbsp. gold raisins
½ tsp. dried oregano
¼ cup red wine vinegar
4 tsp. sugar
1 tbsp. capers, rinsed and drained
½ tsp. kosher salt
½ tsp. ground black pepper
- Heat olive oil over medium-high heat
- Add onion, cook until soft
- Add celery and eggplant, cook until soft
- Add bell pepper and cook about 5 minutes
- Mix in tomato, raisins, oregano
- Simmer over medium-low heat, stir frequently
- Cook about 20 minutes until thick
- Stir in vinegar, sugar, capers, salt and pepper
- Serve warm as a sauce
Italian Eggplant Capanota
Ingredients
- ¼ cup olive oil
- 1 medium onion chopped
- 1 celery stalk chopped
- 1 medium eggplant cut into ½-inch cubes
- 1 red bell pepper seeded and cut into ½-inch cubes
- 14 ½ ounce can diced tomatoes in juice
- 3 tbsp. gold raisins
- ½ tsp. dried oregano
- ¼ cup red wine vinegar
- 4 tsp. sugar
- 1 tbsp. capers rinsed and drained
- ½ tsp. kosher salt
- ½ tsp. ground black pepper
Instructions
- Heat olive oil over medium-high heat
- Add onion, cook until soft
- Add celery and eggplant, cook until soft
- Add bell pepper and cook about 5 minutes
- Mix in tomato, raisins, oregano
- Simmer over medium-low heat, stir frequently
- Cook about 20 minutes until thick
- Stir in vinegar, sugar, capers, salt and pepper
- Serve warm as a sauce