This traditionally Sicilian dish can be enjoyed many ways. As an appetizer, side dish or main dish, this beauty can be eaten hot or cold. It's super easy to make, has depth of flavor, and is on a huge dollop of HUMMUS. What could be better?
Caponata: Eggplant Stew With Hummus [Vegan, Gluten-Free]
- 1 eggplant, chopped into 1-inch cubes
- 3 celery sticks, finely chopped
- 1 small red onion, finely chopped
- 1 can Italian stewed tomatoes
- 1 can crushed tomatoes
- 3-4 cloves of garlic
- 1-2 tablespoon(s) salted capers, rinsed and drained
- Handful green and red olives, pits removed
- Handful of lightly toasted pine nuts
- Couple handfuls of flat leaf parsley
- Celery leaves (optional)
- 1 tablespoon crushed red pepper flakes
- 2-3 tablespoons herb red wine vinegar (add parsley, oregano, thyme, or herbs of choice to the vinegar)
- Hummus of choice (like this one)
- Toss the chopped eggplant into a colander and season with salt. Place a bowl or heavy plate on top and let it sit for 30 minutes. This will help get rid of the excess moisture and bitter flavor.
- Heat two pans over medium heat. Add a few swigs olive oil in each.
- When the oil is hot, add the chopped eggplant in one pan, and the celery and onions in the other.
- Saute on medium-low for 30 minutes, stirring both occasionally so they don't stick and burn.
- While the vegetables are cooking, prepare the tomatoes. In a saucepan over medium-low heat, add both cans of tomatoes with the cloves of garlic. Cover and let simmer for 20 minutes.
- Once the vegetables are done, add the cooked eggplant to the onions and celery. Gently spoon them together to combine. Heat should be set to medium-low. Spoon in 2/3 cup of the tomato sauce.
- Next add the olives, breaking them apart with your fingers for a rustic look.
- Add a few swigs of the herb vinegar.
- Sprinkle in the toasted pine nuts, parsley, celery leaves, and red pepper flakes. Gently combine and turn off heat.
- Spoon mixture on top of your favorite hummus and serve as a delicious a appetizer. Garnish with fresh parsley and celery leaves.