Looking for a simpler way to preserve the bounty of fresh eggplants, peppers, and zucchini coming out of your garden just a little while longer? Try making this Eggplant Caponata Recipe!
Caponata is a Sicilian version of ratatouille, it is sweet and sour and pleasantly pungent. Since eggplant is absorbent and takes on flavors like a sponge, it is a superstar in this recipe.
Preheat the oven. Grease a roasting pan with olive oil, add onions, eggplant, zucchini, fennel, celery, and bell pepper. Mix olive oil and crushed garlic and pour over the vegetables. Season with salt and pepper, then toss to coat. Roast for 30 minutes, stirring twice.
Meanwhile, whisk together the vinegar and tomato paste. Stir in the olives, capers, oregano, and thyme. After the initial cook time pour the vinegar mixture over the vegetables and gently stir to combine.
Continue to roast, stirring 2-3 times more, for an additional 30 minutes, until the vegetables are soft and tender.
Remove from the oven and allow the vegetables to cool in the pan to room temperature. Taste and season generously with more salt and pepper. Serve on toasted bread as an appetizer or as part of a classic cheeseboard.