Recipes » Starters & Snacks » Eggplant Caponata

Tangy Eggplant Caponata

  • Yields 5 1/2 Cups
  • Serves 11
  • 265 mg of omega-3s per serving​

Ingredients

1 firm, unbruised eggplant (approx. 1.5 lbs.), peeled and cut into medium-sized dice
1 Tbsp. of kosher salt
1 large red onion, cut into medium-sized dice
1 tsp. of sea salt
1/8 cup of olive oil
3/4 cup of balsamic vinegar
1 28-oz. can of diced tomatoes
2 Tbsp. of garlic powder
1/2 Tbsp. of ground black pepper
2 Tbsp. of Carlson Olive Your Heart® (basil)

Directions

  1. ​Preheat oven to 350 degrees. 
  2. Toss the eggplant cubes with kosher salt.
  3. Place the eggplant cubes in a colander over a bowl.
  4. Place towel over eggplant, and add heavy weights on top to press down the eggplant. Let the eggplant sit for an hour to extract any bitter juice.
  5. Rinse off the eggplant with cool water, and pat dry.
  6. Line baking sheet with parchment paper, place eggplant on pan, and bake for 30 minutes. 
  7. When eggplant has been roasting for about 15 minutes, place a sauce pan on medium-high heat, and add olive oil. 
  8. Add red onion and sea salt, and stir for 2-3 minutes until onions have softened.
  9. Add balsamic vinegar, diced tomatoes, garlic powder, and pepper. Bring to a boil, and allow liquid to reduce down.
  10. Add eggplant, reduce heat to medium, and continue cooking for 20 minutes, stirring occasionally. 
  11. Remove from heat, allow to cool, transfer to a bowl, cover, and refrigerate. 
  12. Before serving, stir in Olive Your Heart® (basil).​
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