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 1/4" strips)
Sprinkle eggplant strips with salt. Toss together.
Transfer to 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 aside.
Try to squeeze as much as the liquid as possible from the eggplant.
In a baking dish combine the eggplant and the mixture.
Cover 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.
Salt and pepper to taste.
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.