This recipe for Eggplant Caponata is a delicious, non-traditional Italian appetizer made with roasted eggplant, olive oil, honey, balsamic vinegar, pine nuts and capers. Lina's Baked Eggplant Caponata provides a different take on the Sicilian classic -simultaneously sweet and sour; with just one bite, you're hooked!
Cut lengthwise and then cut into strips. (about ¼" strips)
Sprinkle eggplant strips with salt. Toss together.
Transfer to a colander set over a large bowl and let drain for about 1 hour.
In the meanwhile, whisk together equal parts of olive oil, honey and balsamic vinegar.
Add capers and pine nuts and set them aside for now.
When the eggplant is ready, try to squeeze as much liquid as possible from it.
Combine the eggplant and the mixture and transfer to a baking dish.
Cover the dish and bake at 350 ° F for about 45-60 minutes or until the eggplant is soft (stir mixture every 10 minutes or so).
Remove cover and continue to bake for approximately 15-20 minutes.
Taste and adjust for seasonings.
Notes
The recipe will make about 2 cups of caponata.Can be eaten as an appetizer on a toasted slice of baguette. It's great on pasta, in a sandwich or wrap... or even alongside a steak. Feel free to add garlic, olives, even cherry tomatoes...make it your own and enjoy, like my sister did!Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.