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barefoot contessa caponata copycat recipe

Barefoot Contessa Caponata Recipe

Sharon Brown
When you mention Italian cuisine, memories of vibrant flavors and hearty ingredients suddenly come to life. One dish that always piques my interest is caponata.
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Prep Time 15 minutes
Cook Time 53 minutes
Inactive Time 2 hours 30 minutes
Total Time 3 hours 38 minutes
Course Appetizer
Cuisine Italian
Servings 8
Calories 104 kcal

Equipment

  • Large skillet

Ingredients
  

  • 1 large globe eggplant about 1 1/2 pounds
  • 1 cup diced sweet yellow onion
  • 1 tablespoon finely minced fresh garlic about 3 cloves
  • 4 ounces fire-roasted red peppers finely chopped
  • 2 tablespoons concentrated tomato paste
  • 1/8 teaspoon red chili flakes
  • 1 teaspoon smoked paprika
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon honey or agave syrup
  • 2 tablespoons tangy capers drained and rinsed
  • 1/2 cup briny Castelvetrano olives pitted and roughly chopped
  • 3 tablespoons freshly chopped flat-leaf parsley
  • 2 tablespoons lightly toasted pine nuts
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons freshly cracked black pepper

Instructions
 

  • Start by prepping the eggplant. Cut the eggplant into ½-inch cubes and sprinkle with salt. Let it sit for about 30 minutes. This process extracts bitterness and excess moisture. After 30 minutes, rinse and pat dry.
  • Heat some olive oil in a large skillet over medium heat. Add the diced onion and sauté until translucent—roughly 5 minutes. Toss in minced garlic and cook for another minute, letting the aroma fill your kitchen.
  • Add the eggplant cubes to the skillet. Sauté until they become soft and golden, approximately 10–15 minutes. Make sure to stir it frequently to avoid burning. The goal is to develop rich, caramelized pieces.
  • Stir in the fire-roasted red peppers, tomato paste, chili flakes, and smoked paprika. Cook for an additional 5 minutes, mixing everything together well. This is where the flavors truly begin to marry.
  • Combine the lemon juice, balsamic vinegar, and honey (or agave) in the skillet. Then, add the capers and olives. Season with salt and pepper. Allow it to simmer for about 5 minutes, making sure everything is well-incorporated.
  • Finally, stir in fresh parsley and sprinkle with toasted pine nuts. You can enjoy it warm or let it cool and serve it chilled. Either way, it’s absolutely delightful!

Notes

  • Use Fresh Ingredients: The quality of veggies can dramatically impact the flavor. Fresh, in-season produce makes a difference!
  • Patience is Key: Don’t rush the sautéing. Taking your time builds flavors that develop beautifully.
  • Let It Rest: If you have time, allow the caponata to sit for a few hours before serving. This aging period allows flavors to deepen and meld together.
  • Adjust the Heat: If you prefer a spicier kick, feel free to add more chili flakes or even a dash of hot sauce.
  • Experiment with Accompaniments: While traditional is great, try serving it with burrata or mozzarella for a delightful twist.

Nutrition

Calories: 104kcalCarbohydrates: 21gProtein: 3gFat: 2.8gSaturated Fat: 0.5gSodium: 740mgFiber: 8gSugar: 8g
Keyword barefoot contessa caponata recipe
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