18/06/2023
Baked Eggplant Caponata
Baked halves of eggplant with a Sicilian style caponata filling make a delicious vegetarian main or tasty entree.
Serves:
6-8
Prep Time: 40 minutes
Cooking Time: 50 minutes
Ingredients
- 6 small eggplants
- olive oil, as needed
- sea salt and freshly ground black pepper, to taste
- 2 large cloves garlic
- 1 onion, finely diced
- 1 red or yellow capsicum, finely diced
- 1 stalk celery and leaves, diced
- 1 large ripe tomato, diced
- 1/2 cup black pitted olives
- 1/4 cup capers
- 1/4 cup balsamic vinegar
- 1/4 cup chopped parsley leaves
- 1 cup grated mozzarella
- 1 cup fresh breadcrumbs or panko breadcrumbs
- paprika and parsley, for garnish
Method
- Bake whole eggplants on a large oven tray at 200°C for 30 minutes until slightly softened. Cut in half and, using a small sharp knife, remove the centre part of the flesh, hollowing out the eggplant and leaving a boat-shaped shell. Dice the flesh and reserve. Return the eggplant shells to the tray.
- Heat 1/4 cup oil in a large frypan and sauté onion, garlic, capsicum and celery over medium heat for 10 minutes until soft. Add chopped eggplant, diced tomatoes, olives, capers, and balsamic vinegar and simmer a further 10 minutes to make Caponata. Stir in parsley and 2 tablespoons oil and season to taste.
- Fill eggplant shells evenly with Caponata, sprinkle with mozzarella and breadcrumbs. Drizzle with oil and bake at 200°C for 30-40 minutes until golden.
- Serve garnished with paprika and parsley.
Tips
- This dish can be assembled up to 24 hours in advance, kept in the refrigerator, then baked when needed.
- STYLING Serve on a large platter. Drizzle with oil and sprinkle with paprika and parsley just before serving.
- DRINKS Rosé, Chianti or Pale Ale.
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