Eggplant (Aubergine) Caponata Spread
Description: This delightful Eggplant Caponata Spread is an exquisite antipasto that embodies the essence of Italian cuisine, offering a medley of flavors that your guests will truly relish. With its rich, savory taste and chunky texture, it pairs perfectly with toasted baguettes, garlic toasts, or pita bread, making it an irresistible appetizer for any gathering.
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 2 |
| Onions | 2 |
| Extra Virgin Olive Oil | 3-4 tbsp |
| Garlic Cloves | 2 |
| Celery | 1 stalk |
| Chopped Tomatoes | 1 can (14 oz) |
| Pitted Black Olives | 1/2 cup |
| Capers | 1/4 cup |
| Fresh Flat-Leaf Parsley | 1/4 cup |
| Wine Vinegar | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 142.6 |
| Total Fat | 2.8 g |
| Saturated Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 436 mg |
| Carbohydrates | 29.4 g |
| Dietary Fiber | 12.2 g |
| Sugars | 13.4 g |
| Protein | 5.3 g |
Instructions
- Preheat the Oven: Begin by preheating your oven to 325°F (165°C).
- Prepare the Eggplants: Wrap the eggplants individually in aluminum foil and arrange them on a baking sheet. This step will help steam the eggplants as they roast, resulting in a tender texture.
- Bake: Place the baking sheet in the oven and bake the eggplants until they become soft and the skin is nicely charred, which should take about 1 hour.
- Scoop the Flesh: Once baked, remove the eggplants from the oven and carefully unwrap them. Slice each eggplant open lengthwise, then scoop out the insides into a large mixing bowl, discarding the skins.
- Mix Ingredients: Using a fork, chop the eggplant flesh and combine it with the chopped onions, 2 tablespoons of olive oil, and season with salt and pepper. Mix thoroughly until well combined.
- Cook the Aromatics: In a large skillet, heat a few tablespoons of extra virgin olive oil over medium heat. Add the celery and minced garlic, cooking for approximately 5 minutes until fragrant and softened.
- Add Tomatoes: Pour in the chopped tomatoes and allow the mixture to simmer for another 10 minutes, stirring occasionally until most of the liquid has evaporated and the mixture has thickened.
- Combine Mixtures: Add the eggplant mixture to the skillet, followed by the black olives, capers, chopped parsley, and wine vinegar. Stir well to combine and let everything cook together on low heat for about 15 minutes, allowing the flavors to meld beautifully.
- Adjust Seasonings: Taste the mixture and adjust seasonings as desired, adding more salt, pepper, or vinegar to suit your palate.
- Cool and Serve: Allow the caponata to cool to room temperature before serving. This dish is best enjoyed as an antipasto with toasted baguettes, garlic toasts, or pita bread, perfect for sharing at gatherings or special occasions.
This Eggplant Caponata Spread is sure to become a cherished favorite, bringing the ultimate Italian flair to your appetizer selection. Enjoy the robust flavors and the delightful experience of sharing this dish with family and friends!
