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Eggplant Caponata

Eggplant Caponata

Eggplant Caponata

Beth Bollinger of Nest Wellness
5 from 4 votes

Ingredients
 

  • 2 slices of bacon
  • 1 large or 2 small, eggplants
  • 1 medium red onion finely chopped
  • 1 lb fresh Roma tomatoes seeded and diced
  • 1 cup large green olives pitted and quartered
  • 3 Tbsp capers drained
  • 2 celery stalks or fennel, thinly sliced
  • cup apple cider vinegar
  • 1 tsp honey
  • freshly ground pepper
  • extra virgin olive oil

Instructions
 

  • Preheat the oven to 500 °F.
  • Cut the bacon into ¼ inch slices.
  • Cut the eggplant into ½ inch cubes.
  • In a large skillet, cook the bacon over medium-low heat, until it is lightly browned and the fat has been rendered. Remove the bacon from the pan to a small bowl.
  • Place the eggplant in a large baking dish and pour the bacon fat over the dish. Stir to coat the eggplant. 
  • Bake the eggplant in the oven for 20 minutes, stirring occasionally.
  • In the same skillet the bacon was cooked in, add the onion, and additional fat, if needed. Saute the onion for about 10 minutes or until softened. 
  • Add the tomatoes, olives, and capers. Cover the skillet and simmer for 15 minutes.
  • Add the eggplant and celery, cover the skillet and simmer for 10 minutes.
  • Remove the cover and add the vinegar and honey. Simmer for several minutes, until most of the moisture has evaporated. 
  • Remove from the heat and add in the bacon. 
  • Season to taste with pepper. (if desired add sea salt, but the bacon adds some salt, so be sure to taste before adding more salt).
  • Drizzle the dish with olive oil, and serve!
  • Enjoy! 
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