This vibrant eggplant caponata is a rich and tangy sicilian-inspired relish, perfect for effortless weeknight meals. Roasted eggplant is folded into a sweet-sour sauce of tomatoes, olives, capers, and pomegranate molasses, all brought together with the depth of our Waiheke Blend EVOO. Serve it warm on crusty bread, tossed through pasta, or spooned over grain salads for a burst of flavour.
Ingredients
2 large eggplants
sea salt
freshly ground black pepper
100ml Waiheke Blend EVOO, plus extra for drizzling
1 onion
1 celery stalk
4 garlic cloves
1 red capsicum
1 bay leaf
1 T tomato paste
2 T pomegranate molasses
200g diced tomatoes in juice
20 pitted green olives
2 T capers
¼ t chilli flakes
100ml red wine vinegar
1 t salt
Directions
Preheat the oven to 200°C fan.
Cut the eggplants into 2cm thick, wide slices and line them up on a large tray. Salt them and allow the bitterness to sweat out for 15-20 minutes. Pat them dry with a paper towel and chop them into 2cm cubes. Toss the eggplant in a bowl with 50ml of Waiheke Blend EVOO and season with pepper. Roast the cubes on a large pre-heated tray in the middle of the oven for 25-30 minutes, tossing half-way for an even cook.
While roasting, prep your other ingredients. Finely dice the onion and celery, finely chop and crush the garlic, cut the capsicums in half, deseed, slice and then dice.
Warm 50ml of Waiheke Blend EVOO in a large skillet or heavy based pan and add the onion and bay leaf. Sauté on a medium heat until transparent and glossy, 5-6 minutes, before adding the celery, garlic and capsicum - sauté for a further 6-8 minutes.
Stir through the tomato paste, molasses, and diced tomatoes, then the olives, capers, chilli flakes, and vinegar. Reduce on a medium-low heat, stirring intermittently for about 10 minutes. To finish gently fold in the roasted eggplant and cook for a further 2-3 minutes, just to ensure it seeps up the surrounding sauce.
Jar the sauce with a drizzle of the Waiheke Blend EVOO on top and allow to cool before storing in the fridge. Will keep refrigerated for 2-3 weeks.
Serve warmed through on toasted Ciabatta, or Focaccia slices spread with labneh. Stir through spaghetti or fettuccini for a quick evening meal, or mix through a couscous salad with roasted carrots and beetroot on top.
