Southwestern Caponata
Author: Anita Edge
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
A tangy, spicy, yet nutritious vegetable relish - very popular at the event where I served it.
Ingredients
  • 1 large eggplant, about 1½ lbs
  • 2 tbsp olive oil
  • ½ cup jarred roasted red peppers, chopped
  • ½ cup large green olives, chopped (either with or without pimentos)
  • ½ cup diced red onion, about 1 small onion
  • 2 large cloves garlic, pressed
  • 2 tbsp fresh squeezed lemon juice
  • 2 tbsp drained capers
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • ⅓ cup diced green chiles
  • 1 cup chopped fresh cilantro
  • ¼ cup finely chopped pecans (or other nut)
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
Instructions
  1. Preheat oven to 400 degrees F. Line a cookie sheet with aluminum foil.
  2. Prick the eggplant with a fork in several places and rub with olive oil. Place on cookie sheet and roast about 45 minutes or until soft when pricked. Set aside to cool.
  3. Peel and stem eggplant and give a rough chop. Place eggplant, red peppers, and olives in food processor or blender and pulse until coarsely chopped. Pour into a large mixing bowl.
  4. Sautee onion in 1 tbsp olive oil over medium heat for 5 minutes, then add garlic and cook for 1 more minute.
  5. Add onion/garlic mixture to eggplant mixture. Add all remaining ingredients and blend well. Adjust salt and chiles to taste. Cover and refrigerate for several hours for flavors to develop.
  6. Serve with sourdough or french baguette, sliced, or crackers or tortilla chips.
Recipe by Denver Green Chili at https://denvergreenchili.com/recipes/appetizers/salsa-recipes/southwestern-caponata/