Eggplant Parmesan is a favorite dish for many, but if that’s your only experience with eggplant, you’re missing out!
This nightshade veggie, easily recognized by its shape and shiny purple skin, has a rich, hearty texture that makes it a great substitute for meat. Whether roasted, baked, or sautéed, eggplant can be the perfect complement to any number of recipes – from ratatouille to soups, stews, and curries. And with nutrients like potassium, fiber, and vitamins A and C, eggplant supports heart health and can help prevent certain diseases.
Caponata (Sweet and Sour Eggplant)
4-6
servings1
hour20
minutesOwner and executive chef of Hummingbird Pastaria shares his recipe for Caponata or sweet and sour eggplant.
Ingredients
- 2 lbs.
eggplant, peeled and diced
- 3 oz.
extra-virgin olive oil
- 1
small onion, diced
- 2 oz.
kalamata olives, cut in half
- 2 oz.
capers
- 1 oz.
garlic, chopped
- 1
small fennel bulb, julienned and blanched in salt water
- 2
ribs celery, chopped and blanched in salt water
- 2 cups
roma tomatoes, peeled and chopped
- 2 oz.
golden raisins, plumped in Marsala wine
- 3 oz.
white wine
- 3 oz.
sherry vinegar
- 3 oz.
honey
Salt, to taste
Directions
After peeling and dicing the eggplant, salt the pieces and press in a colander for 1 hour.
Heat a sauté pan over medium heat and add oil. Add eggplant and caramelize for 5 minutes. Return the eggplant to the colander and allow to drain.
Deglaze the pan using onions, olives, and capers. Cook until onions are soft.
Add garlic, fennel, celery, tomatoes, raisins, white wine, and eggplant to the pan. Cook for 10 minutes until sauce begins to thicken.
Add vinegar and honey. Reduce heat and simmer for 2-3 minutes.
Adjust to taste with more salt, vinegar, or honey. Enjoy hot or cold.
Patrick Halloran, Owner & Executive Chef at Hummingbird Pastaria
Did You Know?
While it’s called “eggplant” in the United States and Canada, residents of the United Kingdom refer to eggplant by its French name: aubergine.
