Roasted Eggplant Caponata

Prep time 45 minutes Servings 4

Roasted eggplant caponata is a make-ahead Sicilian classic, sweet, sour, and savory, that actually improves after a day in the fridge. Eggplant is one of Siracusana Zaituna's own signature notes, so roasting it in the oil that already tastes like it is about as direct a pairing as this collection gets.

Ingredients

1 large eggplant, cubed
1/3 cup Siracusana Zaituna, divided
2 celery stalks, sliced
1 (14-ounce) can diced tomatoes
1/4 cup green olives, halved
2 tablespoons capers
2 tablespoons red wine vinegar
1 tablespoon honey
Salt and pepper, to taste

Instructions

Preheat the oven to 425°F and line a sheet pan with parchment paper.
Toss the cubed eggplant with half the Siracusana Zaituna and a pinch of salt, then spread it out in a single layer on the sheet pan, giving the pieces room so they roast rather than steam.
Roast 25 to 30 minutes, stirring once halfway through, until the eggplant is deeply browned on the edges and tender all the way through.
While the eggplant roasts, heat the remaining oil in a large skillet over medium heat and cook the celery about 5 minutes, until softened.
Add the tomatoes, olives, capers, vinegar, and honey to the skillet, and simmer 10 minutes, stirring occasionally, until the mixture thickens slightly.
Fold the roasted eggplant into the skillet and stir gently to combine, then season with salt and pepper to taste.
Let the caponata cool to room temperature before serving, or transfer to the fridge and serve the next day, the flavor only gets better with time.

Nutrition

Serving size 1 serving

Calories 253

Total fat 20g

Saturated fat 3g

Cholesterol 0mg

Sodium 648mg

Carbohydrates 19g

Dietary fiber 6g

Sugars 12g

Protein 3g

Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.