Caponata for One

Course Side Dish

Cuisine American

Keyword eggplant caponata, eggplant recipe, sicilian eggplant, side dish for one

Prep Time 10

Cook Time 35

Total Time 45

Servings 1 serving

Roasted eggplant folded into a sweet and sour tomato sauce with olives, capers, and raisins.

Ingredients

1 small eggplant or ½ medium peeled/cubed (10 oz)
2 Tbsp olive oil divided
¼ tsp kosher salt divided
⅛ tsp coarse black pepper
½ cup chopped onion
1 chopped celery rib
¼ cup chopped red bell pepper
⅛ tsp red pepper flakes
1 minced garlic clove
¾ cup crushed canned tomatoes (about 6.5 oz)
4 pitted chopped green olives
1 Tbsp capers
1 Tbsp raisins
1 Tbsp white wine vinegar
1 Tbsp honey
Optional chopped parsley or mint

Directions

Heat the oven to 425°F. Toss the eggplant on a rimmed baking sheet with some of the oil, salt, and pepper. Roast for 20 minutes.
Heat the rest of the oil in a 10-inch skillet. Cook the onion, celery, and bell pepper with the remaining salt and the red pepper flakes for 5 to 6 minutes. Add the garlic and cook 1 to 2 minutes more.
Stir in the tomatoes and bring to a gentle bubble. Add the olives, capers, raisins, vinegar, and honey.
Cook over medium-low heat for 10 minutes. Fold in the roasted eggplant and heat for 2 to 3 minutes.
Top with parsley or mint, if you like, and serve warm or at room temperature.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); eggplant or ½ medium (the first choice counted), ⅛ tsp red pepper flakes counted as cayenne, ¾ cup crushed canned tomatoes counted as canned crushed tomatoes. Brands and portions vary, so use it only as an approximation.