Eggplant Aubergine Caponata Spread
Transform your appetizers and snacks with this vibrant Eggplant Aubergine Caponata Spread, a savory Italian-inspired dish bursting with bold Mediterranean flavors. This spread features oven-roasted eggplant for a tender, caramelized base, combined with sweet red bell peppers, tangy green olives, and briny capers. A luscious tomato sauce infused with garlic, fresh basil, and a hint of red wine vinegar ties it all together, creating a harmonious and flavorful topping perfect for crostini, crackers, or sandwiches. With just 15 minutes of prep and a total cooking time of under an hour, this versatile recipe is an ideal make-ahead option that tastes even better the next day. Serve it as an elegant appetizer at your next gathering or use it as a flavorful condiment to elevate everyday meals.
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Recipe Information
Ingredients
- 1 medium-sized Eggplant (aubergine)
- 4 tablespoons Olive oil
- 1 medium-sized, diced Onion
- 1 medium-sized, diced Red bell pepper
- 3 cloves, minced Garlic
- 2 tablespoons Tomato paste
- 1 cup Canned diced tomatoes
- 2 tablespoons, rinsed Capers
- 0.33 cup, chopped Pitted green olives
- 2 tablespoons Red wine vinegar
- 1 teaspoon Sugar
- 2 tablespoons, chopped Fresh basil
- 0.5 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Trim the ends of the eggplant and dice it into roughly 1/2-inch cubes. Spread the cubes on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Roast in the oven for 20-25 minutes, stirring halfway through, until the eggplant is tender and lightly caramelized. Remove from the oven and set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the diced onion and red bell pepper, sautéing for 5-7 minutes until softened and starting to become golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the tomato paste to the skillet, stirring to coat the vegetables. Cook for another minute to deepen the flavors.
Mix in the canned diced tomatoes, capers, chopped olives, red wine vinegar, and sugar. Stir well to combine, then reduce the heat to low. Let the mixture simmer gently for 10 minutes, stirring occasionally.
Fold in the roasted eggplant and season with salt and black pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
Remove the skillet from the heat and stir in the chopped fresh basil.
Let the caponata cool to room temperature. For a smoother spread, pulse the mixture in a food processor until your desired consistency is achieved. Serve as a spread on crostini, crackers, or flatbread. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
149 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.4 g | 15% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 383 mg | 17% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 6.4 g | ||
| Protein | 1.7 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
