Eggplant And Date Caponata Recipe

Name: Eggplant And Date Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound dates (about 10 to 12 large Medjool dates); 1 1/2 pounds eggplant (unpeeled and cut into 1-inch cubes); salt and pepper (as needed); 1/2-3/4 cups olive oil (divided); 1 yellow onion (peeled and cut into 1-inch chunks); 2 cloves garlic (peeled and thinly sliced); 1/2 teaspoon crushed red pepper flakes (or more to taste); 1/2 cup tomato sauce (not too chunky); 1/4 cup balsamic vinegar; 2 tablespoons red wine vinegar; 1 teaspoon fresh thyme leaves; 1 teaspoon cocoa powder; 1/4 cup lightly toasted pine nuts (divided); 1 teaspoon freshly grated orange zest; toasted bread slices (for serving, optional)

Servings: persons

1/2 pound dates (about 10 to 12 large Medjool dates)
1 1/2 pounds eggplant (unpeeled and cut into 1-inch cubes)
salt and pepper (as needed)
1/2-3/4 cups olive oil (divided)
1 yellow onion (peeled and cut into 1-inch chunks)
2 cloves garlic (peeled and thinly sliced)
1/2 teaspoon crushed red pepper flakes (or more to taste)
1/2 cup tomato sauce (not too chunky)
1/4 cup balsamic vinegar
2 tablespoons red wine vinegar
1 teaspoon fresh thyme leaves
1 teaspoon cocoa powder
1/4 cup lightly toasted pine nuts (divided)
1 teaspoon freshly grated orange zest
toasted bread slices (for serving, optional)

1
Cut the dates in half lengthwise and remove the pits if necessary. Chop into 1/2-inch chunks. Set aside.
2
Place the eggplant cubes in a bowl, sprinkle generously with the salt and pepper; toss to coat.
3
Heat 1/4 cup of the olive oil in a 12-inch or larger saute pan over medium-high heat until the oil shimmers. Add the eggplant in as close to single layer as possible. Don't worry if it doesn't quite fit in one layer, the eggplant will good down quickly. Cook, without stirring, for about 3 minutes or until the eggplant begins to brown on the bottom. Once it does use a spatula to turn the cubes onto uncooked sides and cook another 2 or 3 minutes. Turn the eggplant again and drizzle another 1/4 cup of oil over the eggplant. Continue to cook, turning only when necessary to promote even browning. You may need to add a touch more oil if the pan begins to look dry, use your judgment. Keep cooking and turning until the eggplant is very brown all over. Don't be afraid to let the eggplant get very dark.
4
Use a slotted spatula to move the eggplant to a paper towel-lined baking sheet and reduce heat on the saute pan to medium. Add the onion to the pan and cook, stirring often until onion is translucent but not yet beginning to color, about 5 minutes. Add the chopped dates, sliced garlic, and red pepper flakes. Cook until the garlic is fragrant, stirring often, about 2 minutes. Add the tomato sauce, balsamic vinegar, red wine vinegar, thyme, and cocoa powder; stir to combine.
5
Lower the heat to medium-low. Return the eggplant to the pan and add half of the toasted pine nuts. Stir gently to combine the ingredients, cover and cook for 5 minutes. Remove the lid, stir, and cook for another 5 minutes, or until almost all of the liquid is evaporated. Let the caponata cool completely in the pan.
6
Once cool, transfer to a serving bowl and sprinkle with remaining pine nuts and orange zest. Serve with toasted bread slices (if using).

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 pound dates (about 10 to 12 large Medjool dates), 1 1/2 pounds eggplant (unpeeled and cut into 1-inch cubes), salt and pepper (as needed), 1/2-3/4 cups olive oil (divided), and more.

Yes, Eggplant And Date Caponata falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant And Date Caponata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions