Caponata

15 ingredients
6 steps

Ingredients

  • 1 large eggplant cut into 1/2 inch cubes
  • 3/4 tsp kosher salt
  • 3/4 cup V8 juice
  • 1/4 cup red wine vinegar
  • 2 tbsp brown sugar
  • 1/4 cup chopped fresh parsley
  • 1 1/2 teaspoons minced anchovy fillets
  • 8 oz. ripe tomato, cored, seeded, and chopped medium
  • 1/4 cup raisins
  • 2 tbsp minced black olives
  • 2 tbsp evoo
  • 1 celery rib, chopped fine
  • 1 red bell pepper, stemmed, seeded, and chopped fine
  • 1 small onion, minced
  • 1/4 cup pinenuts, toasted

Directions

  1. 1
    1. Toss eggplant and salt together in medium bowl. Line the entire surgace of a large microwave-safe plate with a double layer of coffee filters and lightly spray with veggie oil spray. Evenly spread eggplant over coffee filters. Microwave until shriveled, 8-15 minutes. Immediately transfer to paper towel lined plate.
  2. 2
    2. Meanwhile, whisk the veggie juice, vinegar, brown sugar, parsley, and anchovies together in a medium bowl. Stir in tomato, raisins, and olives.
  3. 3
    3. Heat 1 tbsp of the oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add the eggplant, stirring occassionally until the edges are browned, 4-8 minutes, adding 1 tsp more oil if pan appears dry. Transfer to bowl and set aside.
  4. 4
    4. Add the remaining oil to the now-empty skillet and heat until shimmering. Add celery, bell pepper, and onion; cook, stirring occassionally until softened, 6-8 minutes.
  5. 5
    5. Reduce the heat to medium-low; stir in the eggplant and V8 juice mixture. Bring to a simmer and cook until the vegetable juice is thickened and coats veggies, 4-7 minutes. Move to bowl to cool. Add 1 tsp vinegar to taste.
  6. 6
    6. Sprinkle with pinenuts and serve.

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