Wine-Infused Eggplant Caponata

Recipe Collection: Appetizer

Wine-Infused Eggplant Caponata is a vegetarian Italian classic that harmonizes the rich flavors of eggplant, wine, and a vibrant mix of vegetables. This recipe is perfect for those seeking a gluten-free option that caters to various dietary needs while avoiding fish, dairy, and tree nuts. The unique blend of sweet, tangy, and earthy notes makes it an excellent choice for bruschetta toppings, dips, or side dishes.

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Overview

This elevated version of the classic Sicilian Caponata brings together the rich flavors of eggplant, wine, and a medley of vegetables. Perfect as a dip, a topping for bruschetta, or a side dish, this recipe is a delightful blend of sweet, savory, and tangy notes. The microwave technique ensures the eggplant retains its texture without becoming oily, while the addition of pine nuts and Parmesan cheese adds a luxurious finish.

Diet Type

Vegetarian

Allergies

Fish, Dairy, Tree Nuts

Cuisine

Italian

Serving Size: 8

Cooking Time: 180 minutes

Ingredients

• 1 Large eggplant, diced
• 0.75 Teaspoons (tsp) kosher salt
• 1 Cup tomato-vegetable juice cocktail
• 0.25 Cup red wine vinegar
• 0.5 Cup red wine
• 2 Tablespoons (tbsp) brown sugar
• 0.25 Cup fresh parsley, minced
• 4 Anchovy fillets, minced
• 14.5 Ounces (oz) can diced tomatoes
• 0.25 Cup raisins
• 0.5 Cup black olives, minced
• 0.5 Cup green olives, minced
• 0.5 Cup zucchini, diced
• 0.5 Cup yellow squash, diced
• 2 Stalks celery, diced
• 0.5 Red bell pepper, diced
• 0.5 Cup carrot, grated
• 3 Tablespoons (tbsp) extra-virgin olive oil, divided
• 0.5 Red onion, minced
• 0.5 Cup pine nuts
• 0.25 Cup Parmesan cheese, grated

Steps

1. Toss the diced eggplant with kosher salt and spread them on a microwave-safe plate. Microwave on High for about 15 minutes until the eggplant is dry and shriveled to 1/3 of its original size. Transfer to a paper towel-lined plate to cool.
2. In a large bowl, whisk together the tomato juice cocktail, red wine vinegar, red wine, brown sugar, parsley, and minced anchovies. Stir in the diced tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and grated carrot. Set aside.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until the edges are browned, about 4 to 8 minutes.
4. Add the remaining 2 tablespoons of olive oil to the skillet along with the diced celery and red onion. Cook and stir until the onion is softened, about 4 minutes.
5. Stir in the prepared vegetable mixture and bring to a simmer. Reduce the heat to medium-low and simmer uncovered until the liquid thickens and coats the vegetables, about 4 to 7 minutes.
6. Transfer the mixture to a bowl and stir in the pine nuts. Allow to cool to room temperature.
7. Before serving, sprinkle with grated Parmesan cheese. Enjoy as a dip, a topping for bruschetta, or a side dish.

Enjoy your homemade Wine-Infused Eggplant Caponata!