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Moroccan-Spiced Caponata - Overhead hero shot of caponata being served up on crusty bread
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4.91 from 10 votes

Moroccan-Spiced Caponata

Moroccan-Spiced Caponata is a delicious North African twist on traditional caponata and the perfect way to enjoy late summer vegetables!
Prep Time15 minutes
Cook Time1 hour
Additional Time45 minutes
Total Time2 hours
Course: Appetizers and Snacks
Cuisine: Moroccan
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 2 medium eggplants cut into 1/2-inch to 3/4-inch pieces
  • Salt
  • 1/4 cup olive oil
  • 1 medium onion chopped
  • 2 stalks (ribs) celery finely chopped
  • 2 red bell peppers cut into 1/2-inch to 3/4-inch pieces
  • 4 large tomatoes approximately 1 pound, skinned, seeded and chopped --OR-- 1 can (15-ounce) diced canned tomatoes, undrained
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Hungarian paprika
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup red wine vinegar
  • 1/3 cup sliced green olives
  • 1/4 cup golden raisins
  • 1/2 cup chopped fresh cilantro
  • Additional salt to taste if desired
  • Freshly ground black pepper to taste
  • Toasted or grilled rustic bread

Instructions

  • Place the cubed eggplant in a colander and salt it generously with approximately 2-3 teaspoons. Let it drain in the sink or over a plate or bowl for approximately 45 minutes. Pat it dry with paper towels to remove excess moisture and salt.
  • Heat the olive oil in a large heavy skillet over medium-high heat. Add the onion, reduce heat to medium-low and cook 5-7 minutes or until the onion begins to soften.
  • Add the celery and continue cooking, stirring frequently until very soft.
  • Add the eggplant to the skillet and cook until it begins to soften, approximately 3-4 minutes.
  • Add the red bell pepper. Cook until beginning to soften 3-4 minutes then add the tomatoes.
  • Add the cumin, coriander, paprika and crushed red pepper flakes and give it a stir.
  • Add the vinegar, green olives and raisins.
  • Bring to a simmer, cover, reduce heat to low and simmer for 10-12 minutes.
  • Stir in the cilantro and season to taste with salt and black pepper to taste.
  • Let cool to room temperature before serving over crusty or grilled bread.

Notes

USES:
The uses for caponata are endless!
  • Add it to a sandwich
  • Serve over grilled chicken
  • Serve over fish
  • Serve over a lamb burger
  • Serve over couscous or other pasta
  • Toss it with rice, farro, quinoa or any other grain!
MAKE AHEAD:
  • Can be made 1-2 days ahead.
  • Let stand at room temperature for 30 minutes before serving.
FREEZER-FRIENDLY:
  • Cool thoroughly and store in an airtight container for up to 3 months.

Nutrition

Serving: 1 | Calories: 144kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 100mg | Potassium: 615mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1907IU | Vitamin C: 54mg | Calcium: 34mg | Iron: 1mg