|1½ lbs||eggplant, cut into 1” cubes|
|3 tsp||Pastene Minced Garlic|
|2 Tbsp||Pastene Extra Virgin Olive Oil, plus more for drizzling|
|1 cup||Pastene Kitchen Ready Tomatoes|
|1||yellow onion, roughly chopped|
|1||10 oz jar Pastene Piquillo Peppers, drained|
|2||small celery stalks, thinly sliced|
|3 Tbsp||Pastene Capers, drained and rinsed|
|¼ cup||Pastene Pitted Castelvetrano Olives|
|¼ tsp||crushed red pepper|
|3 Tbsp||Pastene Red Wine Vinegar or Pastene Prosecco Wine Vinegar|
|2 Tbsp||flat parsley, chopped|
|Fresh mint, garnish|
|¼ cup||Pastene Pignoli|
|fresh cracked ground black pepper and salt to taste|
Prep Time: 90 minutes | Cook Time: 45 minutes
- Preheat the oven to 400° F.
- Place the eggplant cubes in a large colander and season with salt.
- Set aside for 20 to 30 minutes to sweat out the bitterness while you prepare the remaining ingredients. Then, pat dry with a paper towel.
- Place the eggplant on a sheet pan, add a generous drizzle of olive oil and garlic and mix well until evenly coated. Roast the eggplant for 25 to 30 minutes or until browned.
- Heat 2 tablespoons of the olive oil in a large skillet. Add the onion, piquillo peppers, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, honey, bay leaf and crushed pepper. Add the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
- Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley, mint and pignoli.
- Let the caponata sit at room temperature for 1 hour before serving, or store in the fridge overnight. This can be served cold or at room temperature.
This recipe is also delicious served on a toasted ciabatta as a bruschetta. Slice the ciabatta bread and brush each slice with a bit of extra virgin olive oil on both sides. Arrange on a sheet pan and toast in your heated oven for about 10 minutes until golden brown.