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ROASTED EGGPLANT CAPONATA - Chef Kai Chase
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ROASTED EGGPLANT CAPONATA

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ROASTED EGGPLANT CAPONATA

ROASTED EGGPLANT CAPONATA

A Southern Sicilian version on the classic tomato Bruschetta evolves with such harmonious roasted, toasted and nutty flavors of vegetables and pine nuts that I had to share yet another one of my favorite small bites with you. I like to say this dish is similar to ratatouille only with the intense added flavors of sun-dried tomatoes, capers and green olives that sing out loud such delicious bold and flavorful tones. I like to serve it room temperature (not cold) atop of lightly toasted crostini’s because I love how the ingredients blend together nicely and give me a warm, comforting happiness.
This dish is ideal as a starter or appetizer for a main course of roasted lemon chicken or a garlic studded leg of lamb. Or if you’re like me you can have it as a main course with a beautiful frisee, Persian cucumber, feta salad or just a clean arugula salad with a lemon and top grade extra virgin olive oil drizzle.
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Ingredients
  

  • 1 eggplant, small cubed and roasted
  • 1 Tbs sun-dried tomato, chopped
  • 1 zucchini, small cubed
  • 1 Lb. roma tomatoes, seeded and chopped
  • 4 oz. jarred roasted red pepper, chopped
  • ⅓ cup green olives, pitted and chopped
  • 1 Tbs minced garlic
  • 2 Tbs pine nuts, toasted
  • 1 Tbs capers, drained
  • 1 small white onion, chopped
  • 1 Tbs fresh parsley, chopped
  • 3 Tbs sherry vinegar
  • 2 Tbs fresh oregano, chopped
  • EVO (extra virgin olive oil)
  • sea salt and pepper to taste

Instructions
 

  • Pre-heat your oven to 350 degrees.
  • Cut the eggplant into small cubes and using a lined baking sheet, spray with olive oil and place the eggplant onto the baking sheet and roast for 10-15 min, until lightly charred and softened.
  • In a large sauté pan, heat the EVO over medium heat and add the onions and zucchini. Cook, stirring occasionally until the onions soften about 4-5 minutes.
  • Add the garlic and cook together for another minute, add a little more EVO and then add the roasted red peppers and eggplant. Cook until tender about 5-6 minutes until all ingredients smell fragrant and are tender.
  • Season to taste.
  • Add the tomatoes, sun-dried tomatoes, capers, olives and vinegar. Cook together for 20 minutes until all ingredients are tender and the mixture begins to thicken.
  • Adjust the seasoning. Remove from heat and fold in the parsley, fresh oregano and toasted pine nuts.
  • Allow to cool before serving on toasted crostini’s, toasted flatbread and toasted pita.
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