Baked Eggplant Caponata with Roasted Red Pepper Coulis | CUESA

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Baked Eggplant Caponata with Roasted Red Pepper Coulis

Source:

Ryan Goldsmith, Daily Harvest Catering.

 Serves 12 to 24

INGREDIENTS
Caponata
Extra-virgin olive oil
1 pound eggplant, cut in ¾ inch cubes
Dried thyme and marjoram
2 stalks celery, diced
1 onion, chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 large tomatoes, peeled and chopped
½ cup olives of choice, sliced & pitted
½ cup dry red wine
2 tablespoons capers, drained
2 tablespoons red wine vinegar
1 tablespoon unbleached sugar
Salt and freshly ground pepper, to taste
¼ cup pine nuts, lightly toasted
¼ cup Italian parsley, chopped
¼ cup Italian basil. chopped
1 regular package pita Bread

Red Pepper Coulis
3 red bell peppers
⅓ cup extra virgin olive oil
¼ cup balsamic vinegar
½ cup braised garlic
2 tablespoons fresh thyme, removed from stems
Salt and pepper, to taste

 

PREPARATION
For the Caponata (Yield: About 3 cups)

  1. Preheat the oven to 400 degrees.

  2. Spray a cookie sheet with olive oil. Toss eggplant with a bit of olive oil in a bowl, with dried thyme and marjoram. Place coated eggplant on cookie sheet and bake for 30 minutes, or until soft and lightly browned.
  3. Boil 1 quart of filtered water. Cut a small X on the bottom of each tomato and blanch in the boiling water. Remove after 1 minute, and remove skins from tomatoes. Meanwhile, in a large, heavy skillet, sauté the celery, onion, and garlic in the 2 tablespoons olive oil over medium heat until the celery has wilted, stirring often. Add the baked eggplant to the celery mixture along with the peeled tomatoes, capers, olives, vinegar, sugar, wine and pine nuts. Cook, uncovered, stirring occasionally, until the mixture is thick, about 20 minutes.
  4. When eggplant mixture is thick, add salt and pepper to taste. Once removed from heat, add fresh parsley and basil.

For the Red Pepper Coulis (Yield: About 1 cup)

  1. For the pita triangles, cut pitas into 4 or 6 parts, and toss triangles in a bowl with olive oil, salt, and pepper. Place on cookie sheet and bake until crisp, about 10 minutes. Remove and set aside.

  2. Roast peppers over open flame until uniformly charred black on all sides.Place in a paper bag and close tightly for 15 minutes. Remove skins, keeping fingers moist to peel the peppers.
  3. Remove tops, seeds, and membranes and chop the peppers. In a blender, add chopped peppers, olive oil, balsamic vinegar, braised garlic, stemmed thyme, and a pinch of salt and pepper. Blend well until smooth.

Plating

Place Caponata in a large flat bottomed bowl. Top with Red Pepper Coulis. Serve with toasted pita chips.

 

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »