Moroccan-Spiced Caponata
Moroccan-Spiced Caponata
A flavorful North African-inspired twist on classic caponata, this Moroccan-Spiced Caponata is a delightful way to enjoy summer vegetables. The combination of eggplant, bell peppers, tomatoes, olives, and spices creates a savory dish perfect for serving over grilled bread or as a versatile topping for various meals.
Ingredients
- 2 medium eggplants cut into 1/2-inch to 3/4-inch pieces
- Salt for salting the eggplant
- 1/4 cup olive oil
- 1 medium onion chopped
- 2 celery stalks finely chopped
- 2 red bell peppers cut into 1/2-inch to 3/4-inch pieces
- 4 large tomatoes approx. 1 lb, skinned, seeded, and chopped – or 1 can (15 oz) diced tomatoes, undrained
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp Hungarian paprika
- 1/2 tsp crushed red pepper flakes
- 1/4 cup red wine vinegar
- 1/3 cup sliced green olives
- 1/4 cup golden raisins
- 1/2 cup chopped fresh cilantro
- Additional salt and freshly ground black pepper to taste
- Grilled or toasted rustic bread for serving
Instructions
- Prepare the Eggplant:Place the cubed eggplant in a colander and generously salt it (about 2-3 tsp). Let the eggplant drain over the sink or a bowl for about 45 minutes. Pat it dry with paper towels to remove excess moisture and salt.
- Cook the Vegetables:Heat olive oil in a large heavy skillet over medium-high heat. Add the chopped onion, reduce heat to medium-low, and cook for 5-7 minutes until the onion begins to soften.Add the celery and continue cooking, stirring frequently, until the celery is very soft.Stir in the eggplant and cook for about 3-4 minutes until it starts to soften.Add the red bell pepper and cook for another 3-4 minutes until it begins to soften, then add the tomatoes.
- Add Spices and Other Ingredients:Stir in the cumin, coriander, paprika, and crushed red pepper flakes, mixing everything together.Add the red wine vinegar, green olives, and golden raisins, bringing the mixture to a simmer.Cover the skillet, reduce heat to low, and let it simmer for 10-12 minutes.
- Finish and Serve:Stir in the chopped cilantro and adjust seasoning with additional salt and freshly ground black pepper to taste.Let the caponata cool to room temperature before serving over grilled or toasted rustic bread.
Notes
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Serving Ideas:
This caponata is versatile and can be served in many ways:- Spread on sandwiches
- Over grilled chicken, fish, or lamb burgers
- As a topping for couscous or other grains like farro or quinoa
- Tossed with pasta or rice
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Make Ahead:
The caponata can be made 1-2 days in advance. Allow it to stand at room temperature for 30 minutes before serving. -
Freezer-Friendly:
Once cooled, store in an airtight container and freeze for up to 3 months.
Nutrition
Calories: 144kcalCarbohydrates: 17gProtein: 3gFat: 8gSaturated Fat: 1gSodium: 100mgPotassium: 615mgFiber: 6gSugar: 11gVitamin A: 1907IUVitamin C: 54mgCalcium: 34mgIron: 1mg
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