Flavorful Eggplant Caponata with Wine-Infused Vegetables

Recipe Collection: Appetizer

Flavorful Eggplant Caponata with Wine-Infused Vegetables is a vibrant Italian dish that combines the rich taste of eggplant with wine-infused vegetables. This vegetarian recipe is perfect for those seeking a delicious and versatile addition to their meals. Enjoy it as a dip, a topping for bruschetta, or a condiment for meats and fish. With its unique blend of flavors, this caponata is sure to impress at any gathering. Easily accessible through the easyChef Pro App, you can explore personalized recipe recommendations, AI-powered pantry tracking, and a smart shopping list for cost-effective meal planning. Select this recipe today and transform your cooking experience!

Overview

This Zesty Eggplant Caponata is a delightful twist on the traditional Sicilian relish, offering a symphony of flavors with wine-infused vegetables and a touch of sweetness. Perfect as a dip, a topping for bruschetta, or a condiment for meats and fish, this dish is sure to impress at any gathering.

Diet Type

Vegetarian

Allergies

Fish, Tree Nuts, Dairy

Cuisine

Italian

Serving Size: 32

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 Celery stalks, 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, packaged
• 0.25 Cup Parmesan cheese, grated

Steps

1. Prepare the Eggplant: Toss the diced eggplant with kosher salt and spread them on a microwave-safe plate. Microwave on high until the eggplant is dry and shriveled to about 1/3 of its original size, approximately 15 minutes. Transfer to a paper towel-lined plate to absorb excess moisture.
2. Mix the Marinade: In a large bowl, whisk together the tomato juice cocktail, red wine vinegar, red wine, brown sugar, minced parsley, and minced anchovies. Stir in the diced tomatoes, raisins, minced black and green olives, diced zucchini, diced yellow squash, diced celery, diced red bell pepper, and grated carrot. Set aside to marinate.
3. Cook the Eggplant: 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. Sauté the Vegetables: Add the remaining 2 tablespoons of olive oil to the skillet along with the diced celery and minced red onion. Cook and stir until the onion is softened, about 4 minutes.
5. Combine and Simmer: Stir in the marinated vegetable mixture and bring to a simmer. Reduce the heat to medium-low and continue to simmer uncovered until the liquid thickens and begins to coat the vegetables, about 4 to 7 minutes.
6. Finish and Serve: Transfer the mixture to a bowl and stir in the packed pine nuts. Allow the caponata to cool to room temperature. Before serving, sprinkle with grated Parmesan cheese. Enjoy as a dip with tortilla chips, a topping for bruschetta, or a flavorful condiment for meats and fish.

Enjoy your homemade Flavorful Eggplant Caponata with Wine-Infused Vegetables!