Follow these steps for perfect results
eggplant
halved lengthwise
garlic
roasted
onion
chopped
celery stalk
finely chopped
kalamata olives
minced
roma tomatos
diced
cremini mushrooms
diced
sage
to taste
oregano
to taste
thyme
to taste
salt
to taste
pepper
to taste
Italian parsley
minced
Preheat oven to 375F.
Cut the eggplant in half, lengthwise.
Rub the flesh with olive oil, salt, and pepper.
Make a tin foil cup.
Put the garlic in the tin foil cup and drizzle with olive oil.
Roast the eggplant and garlic for 45 minutes.
Heat olive oil in a pan.
Add diced onions and salt.
Sweat for about ten minutes.
Add in celery and cook for about five minutes.
Add cremini mushrooms and kalamata olives.
Cook for about five minutes.
When the eggplant is done, peel the skin off and discard.
Dice the eggplant flesh.
Mince the roasted garlic.
Add the garlic and eggplant to the pan.
Season to taste.
Throw in the tomatoes and parsley last.
Cook the tomatoes for a minute, just to warm.
The final consistency should be like a chunky paste.
Serve over flat bread crackers or bruschetta.
Expert advice for the best results
For a sweeter caponata, add a tablespoon of sugar or honey.
Add a splash of red wine vinegar at the end for extra tang.
Serve at room temperature or chilled.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance
Garnish with fresh herbs.
Serve with crusty bread
Serve as a side dish with grilled meats
Serve as part of an antipasto platter
Complements the savory flavors
Discover the story behind this recipe
Traditional Sicilian dish often enjoyed during the summer months.
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