Chickpea Caponata Aubergine Olives (Print Version)
Aubergine and chickpeas pair with capers, olives, and tomatoes for Mediterranean-inspired flavor.
# Ingredients:
→ Produce
01 -
2 large eggplants, cut into 3/4-inch cubes
02 -
1 large red onion, diced
03 -
4 cloves garlic, crushed
04 -
450 grams (about 1 pound) baby plum or cherry tomatoes
05 -
1 lemon, juice and zest
06 -
15 grams (about 1/2 ounce) fresh parsley, chopped
→ Pantry
07 -
5 tablespoons olive oil, plus extra for serving
08 -
Salt, to taste
09 -
3 tablespoons capers, drained
10 -
3 tablespoons olives, pitted and halved
11 -
1 teaspoon brown sugar or honey
12 -
1 tablespoon fresh rosemary or oregano, chopped
13 -
1 jar (about 15 ounces) chickpeas, including liquid
14 -
150 milliliters (about 2/3 cup) red wine
# Instructions:
01 -
Preheat oven to 350°F with fan (180°C). Toss eggplant with 3 tablespoons olive oil and generous salt; spread on a lined baking sheet. Roast for 40 to 45 minutes, turning halfway, until golden and tender.
02 -
In a small bowl, combine capers, olives, and brown sugar or honey with 1 tablespoon olive oil. Spread onto a separate tray and roast for 15 minutes until caramelized and slightly crisp.
03 -
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced red onion and cook for 8 to 10 minutes until softened.
04 -
Add crushed garlic, chopped rosemary or oregano, halved tomatoes, a pinch of salt, and lemon zest to the pan. Cook for 10 minutes, stirring occasionally, until tomatoes begin to release juices.
05 -
Pour in red wine and squeeze in lemon juice. Add roasted caper and olive mixture. Simmer for 5 minutes, allowing flavors to meld and tomatoes to soften.
06 -
Stir in chickpeas with their liquid and cook for several minutes until the sauce thickens slightly.
07 -
Fold roasted eggplant and chopped parsley into the pan. Stir gently to coat with sauce and rewarm everything evenly.
08 -
Transfer to a serving dish. Drizzle with additional olive oil and sprinkle with extra parsley. Serve warm with slices of crusty bread if desired.
# Notes:
01 -
For richer flavor, prepare caponata a day ahead to allow the ingredients to meld.