Grilled Eggplant Caponata
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 20 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 tablespoons dried currants
2 8-inch-long eggplants, peeled and cut into ½-inch-thick slices
1 large yellow onion, peeled and cut into ½-inch-thick slices
⅓ cup olive oil plus ¼ cup olive oil
2 one-pound cans of Italian plum tomatoes in heavy puree
1 tablespoon unsweetened cocoa powder
1 tablespoon capers in salt
2 anchovy fillets, washed, patted dry and chopped
15 pitted green olives, sliced
15 calamata olives, pitted and quartered
1 fresh jalapeno pepper, seeded and chopped
3 tablespoons chopped Italian flat-leaf parsley
¼ cup balsamic vinegar
Kosher salt to taste
Nutritional analysis per serving (8 to 10 servings, as an appetizer)
15 grams carbs; 1 milligram cholesterol; 140 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 9 grams fat; 5 grams fiber; 568 milligrams sodium; 3 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak currants in hot water for 15 minutes. Drain and put aside.
- Step 2
Brush eggplant and onion slices with olive oil on both sides, using the ⅓ cup oil.
- Step 3
Grill onion slices over a medium-hot fire until lightly charred but cooked through, about 7 minutes per side. Grill eggplant slices for about 5 minutes on each side, until slices are soft inside and outsides have become slightly charred.
- Step 4
Remove eggplant and onion slices and cool briefly. Remove outer skin from onion slices.
- Step 5
Drain tomatoes, reserving juice. In a large bowl mix reserved tomato juice with cocoa powder until cocoa dissolves. Chop tomatoes and add to mixture. Then mix in currants, capers, anchovies, green olives, calamata olives, jalapeno pepper and parsley. Coarsely chop eggplant and onions and fold into tomato mixture. Stir in vinegar and the ¼ cup olive oil. Season with kosher salt. Let stand at room temperature for at least 30 minutes.
Private Notes
Comments
I've made this several times, and it's delicious. I have a couple of tips. One is to avoid overcooking the eggplant. You don't want it to be mushy. I cut it into slices a bit thicker than 1/2 inch, and then I cut it into cubes before mixing it in with the rest of the ingredients. Another tip is that this is a very flexible recipe and you don't have to be particular about the proportions of ingredients, or whether you have them all. Just go ahead and make it. You' be happy you did.
Made as indicted as much as possible. Had fresh tomato and canned diced mix. "grilled" inside in La Creuset grill-like pan. Ichiban white eggplants, cilantro, fresno pepper from garden. jarred capers (don't know what in salt capers are). Served w/ sour dough toast. Excellent. ARK advice to just go ahead and make it is CORRECT.
I've made this several times, and it's delicious. I have a couple of tips. One is to avoid overcooking the eggplant. You don't want it to be mushy. I cut it into slices a bit thicker than 1/2 inch, and then I cut it into cubes before mixing it in with the rest of the ingredients. Another tip is that this is a very flexible recipe and you don't have to be particular about the proportions of ingredients, or whether you have them all. Just go ahead and make it. You' be happy you did.