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Rosa Bianca Eggplant Caponata

@jpdevries.bsky.social

A late-summer caponata that leans on Rosa Bianca's sweet, low-bitterness flesh, the quiet heat of Joe Parker peppers, and Red Torpedo onions for color. Spoon over crostini with a torn basil leaf on top, or eat it cold from the fridge the next day — it is better the second day.

Prep 00:25
Cook 00:35
Yield 6 servings

Ingredients

  • 2 whole Eggplant Rosa Bianca
  • 1 whole Onion Red Torpedo
  • 1 whole Pepper Golden Bell
  • 2 whole Hot Pepper No Heat Joe Parker
  • 0.25 cup Emerald Tower Basil
  • 2 clove Garlic
  • 2 tbsp Tomato paste
  • 1 cup Chopped tomatoes
  • 2 tbsp Red wine vinegar
  • 1 tbsp Sugar
  • 0.25 cup Green olives
  • 2 tbsp Capers
  • 3 tbsp Olive oil
  • 1 tsp Salt

Instructions

  1. 1
    Cube 2 medium Rosa Bianca eggplants. Salt generously and rest in a colander for 30 min, then pat dry.
  2. 2
    Heat 3 tbsp olive oil in a wide pan. Sear the eggplant in batches until deeply golden. Set aside.
  3. 3
    In the same pan, sauté 1 sliced Red Torpedo onion and 1 sliced Golden Bell pepper until soft, about 8 min.
  4. 4
    Add 2 minced Joe Parker peppers, 2 minced garlic cloves, 2 tbsp tomato paste, 1 cup chopped tomatoes, 2 tbsp red wine vinegar, 1 tbsp sugar, 1/4 cup green olives, 2 tbsp capers. Simmer 10 min.
  5. 5
    Return eggplant to pan. Cook 5 more min until everything is glossy and jammy. Tear in fresh basil off the heat. Cool to room temp before serving.

Recipe Attribution

Licensed under
Creative Commons Attribution 4.0