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Oven Baked Caponata

Ingredients

Units Scale
  • 2 whole eggplant – peeled and diced
  • 1 large sweet onion – chopped
  • 5 cloves of garlic – chopped
  • 3 stalks of celery – chopped
  • 4 Italian peppers – chopped
  • 2 large vine ripe tomatoes – diced
  • 8 oz. can of black olives – drained and chopped
  • 1/2 cup fresh Italian parsley – chopped
  • 1/2 cup fresh basil – chopped
  • 28 oz. can of crushed tomatoes
  • 1/2 cup raisins
  • 3 tbs. capers
  • 2 tbs. vinegar
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 tsp. black pepper
  • 1 tsp. red pepper flakes
  • 1 tsp. dried oregano
  • 1/2 tsp. fennel seeds
  • Olive oil

Instructions

  1. Preheat Oven 350 degrees F.
  2. Toss all the eggplant, celery, tomatoes, onions, garlic, capers, olives and peppers with olive oil and the seasonings.
  3. Bake for approximately 30 minutes. Add the crushed tomatoes and gently toss.
  4. Mix together the raisins, sugar and vinegar; add to the caponata and then continue to bake for at least another hour and half to two hours. Taste to adjust seasonings and make sure the eggplant is soft.
  5. Remove from oven and let cool.
  6. Serve warm or cool.

Nutrition

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