Smoky Eggplant Caponata with Toasted Pine Nuts

Name: Smoky Eggplant Caponata with Toasted Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 globe eggplant, cut into 1/2-inch cubes; Kosher salt; Olive oil, for cooking; 1 large yellow onion, cut into small dice; 2 stalks celery, cut into small dice; 1 red bell pepper, roasted, peeled, and diced, (see page 191); 1/2 cup oil-cured black olives, pitted and coarsely chopped; 2 tablespoons capers, drained; 2 cloves roasted garlic (see page 192), thinly sliced; 3/4 cup diced fresh or canned tomatoes; 1/3 cup red wine vinegar; 1 1/2 tablespoons sugar; Freshly ground black pepper; 2 tablespoons pine nuts, toasted in olive oil, toasted oil reserved (see page 184)

Servings: persons

1 globe eggplant, cut into 1/2-inch cubes
Kosher salt
Olive oil, for cooking
1 large yellow onion, cut into small dice
2 stalks celery, cut into small dice
1 red bell pepper, roasted, peeled, and diced, (see page 191)
1/2 cup oil-cured black olives, pitted and coarsely chopped
2 tablespoons capers, drained
2 cloves roasted garlic (see page 192), thinly sliced
3/4 cup diced fresh or canned tomatoes
1/3 cup red wine vinegar
1 1/2 tablespoons sugar
Freshly ground black pepper
2 tablespoons pine nuts, toasted in olive oil, toasted oil reserved (see page 184)

1
Prepare a hot fire (400F) in a wood-fired oven or grill.
2
Place the eggplant in a colander and sprinkle with salt.
3
Let drain over the sink or a bowl for 30 to 40 minutes.
4
Rinse under cold water and pat dry with paper towels.
5
Set aside.
6
Pour 1/2 inch of olive oil into a large cast-iron skillet and heat it in the oven until hot enough to make a piece of eggplant sizzle.
7
Add the eggplant and roast in the oven until golden, about 10 minutes.
8
Using a slotted spoon, transfer to paper towels to drain, then transfer to a bowl.
9
In the same pan, heat the reserved olive oil from the toasted pine nuts and roast the onion until translucent, about 10 minutes.
10
Remove with a slotted spoon and add to the eggplant.
11
Reheat the oil and saute the celery for 4 to 5 minutes.
12
Remove and add to the eggplant mixture.
13
Add the bell pepper, olives, capers, and sliced garlic to the eggplant mixture.
14
Heat the tomatoes in the skillet in the oven until they come to a simmer, then add the vinegar, sugar, and black pepper to taste.
15
Simmer for another 5 minutes to dissolve the sugar.
16
Remove from the heat, add the toasted pine nuts, and add to the bowl of vegetables.
17
Mix well.
18
Taste and adjust the seasoning.
19
Let cool to room temperature and serve, or cover and refrigerate for up to 2 days.
20
Bring to room temperature before serving.

399

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 14 ingredients. The key ingredients include: 1 globe eggplant, cut into 1/2-inch cubes, Kosher salt, Olive oil, for cooking, 1 large yellow onion, cut into small dice, and more.

Yes, Smoky Eggplant Caponata with Toasted Pine Nuts 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!