Roasted Eggplant Caponata

Submitted by Stephanie Rennke, MD, Clinical Professor, Division of Hospital Medicine, UCSF Health

My Story

This dish was created by my sister who is a chef in Miami. It is a great family favorite and it is one of the few dishes with eggplant that my kids will eat! Enjoy!

Recipe

Ingredients:

1 large eggplant or 2-3 small eggplants, 1/2" half moon slices sprinkled with sea salt

1/2 cup extra virgin olive oil

1/4 cup yellow raisins (or other dried fruit), soaked in apple cider vinegar 1:1 warm water

Pinch of saffron

2 shallots, thinly sliced

1 small fennel bulb, thinly sliced

1 large or 2 small garlic cloves, minced

2 tablespoons pine nuts, toasted

2 tablespoons capers

1/2 cup marinara sauce (homemade or bought)

2 tablespoons sliced mild green olives like Sicilian Castelvetrano olives

1 1/2 tablespoons sweet cherry peppers, seeded and chopped

1 tablespoon nutritional yeast (vegan) or 3 tablespoons grated Romano cheese

1 1/2 tablespoons oregano, chopped

1 tablespoon parsley, chopped

Instructions:

• Preheat the oven to 450-475 degrees

• Salt both sides cut eggplant and let sweat between dish towels 10-15 min

• Soak raisins and saffron, set aside

• Toss fennel and shallots with some EVOO, salt and sauté on very low heat until caramelized (this takes at least 20 min). Take offbeat, add garlic and set aside

• Add small amount EVOO to sauté pan on medium heat. Toast pine nuts, set aside. Using same pan (add more EVOO if necessary) over med-high heat, pan fry capers until slightly crispy

• Once eggplant is ready (somewhat sweaty) pan down, toss with enough EVOO to coat both sides of each piece and roast on baking sheet, 15-20min, flipping mid-way through. Make sure both sides are nicely browned or even slightly charred.

• Let eggplant cool slightly, then in a large bowel, gently combine with drained raisin/saffron mixture, caramelized fennel/shallots/garlic mixture, pine nuts, capers, marinara, olives, peppers, cheese (or nutritional yeast) and half of each fresh herbs.

• Top with remaining fresh green herbs.

Credits: Recipe and Photo by Christianne Phillips