Eggplant Caponata

  • 4 cups eggplant, medium diced
  • 1 cups green pepper, medium diced
  • 1 cup fennel bulb, julienned
  • 1 cup red onion, julienned
  • 1 Tbsp garlic, chopped
  • 1 Tbsp dried basil
  • 2/3 cups raisins
  • 1/3 cup kalamata olives, chopped
  • 1 cups diced tomatoes
  • 1/3 cup vegetable stock
  • 2 1/2 Tbsp red wine vinegar
  • 1 cup roasted red pepper, julienned
  • 2 Tbsp minced parsley
  • Olive Oil, as needed
  • Salt and pepper to taste

A cafe favorite!

  1.  Preheat oven to 400°F.  Leaving each ingredient separate, toss the eggplant, fennel, and green peppers with a light coating of olive oil.  It is important to leave each ingredient separate during this process since they have different cooking times.
  2. Place each ingredient on their own rimmed baking sheet and roast until tender and beginning to brown.  The eggplant will roast for about 20-25 minutes.  The fennel and green peppers will roast for about 30-35 minutes.
  3. While the vegetables are roasting, in a medium pan over medium heat, saute onions and garlic in 1 Tbsp olive oil until tender, about 7-8 minutes.
  4. Add dried basil, raisins and olives. Cook for an additional 5 minutes.
  5. Add the tomatoes, vegetable stock and vinegar.  Simmer gently for a half hour.  Add the roasted eggplant, roasted fennel, and the roasted red and green peppers.  Cook for an additional 15 minutes.
  6. Add salt and pepper to taste.  Finish with parsley.
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