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Spicy Caponata Caviar

December 2006
Spicy Caponata Caviar

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This salty eggplant spread is a real crowd-pleaser.

Makes: 6 servings

Prep: 10 mins

Cook: 25 mins

  • 1 large eggplant
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 4 cloves garlic, finely chopped
  • 2 pinches crushed red pepper
  • 2 ribs celery from the heart, finely chopped
  • 1 small onion, finely chopped
  • 1 Cubanelle pepperstemmed, seeded and finely chopped
  • 1 roasted red pepperstemmed, seeded and chopped
  • 6 oil-cured black olives, pitted and chopped
  • 6 Sicilian or other large green pitted olives, chopped
  • 1 tablespoon capers, drained
  • Flat-leaf parsley, chopped (a generous handful)
  • Salt and freshly ground pepper
  • Sesame, garlic or plain melba toast, or sliced semolina bread
  1. Preheat the oven to 450 degrees Prick the eggplant with a fork and roast until soft, about 25 minutes.
  2. While the eggplant is working, in a medium skillet, heat the EVOO, 2 turns of the pan, over medium heat. Add the garlic, crushed red pepper, celery, onion and Cubanelle pepper and cook for 7 minutes. Stir in the roasted red pepper, olives, capers and parsley. Transfer to a large bowl.
  3. Carefully peel the roasted eggplant. In a food processor, puree the eggplant into a smooth paste; season with salt and pepper. Stir into the veggies. Serve with the melba toast or bread slices.