Caponata
A spicy and sweet caponata that amplifies the flavors of the mild-flavored filet mignon.
Servings: 4 servings
Ingredients
- 1 medium sized eggplant diced (1” cubes)
- 1 tsp. kosher salt
- ½ tsp. black pepper
- 8 T. olive oil
- 14 oz. crushed tomatoes
- 1 c. yellow onion diced
- 1 c. red bell pepper diced
- 2 stalks celery minced
- 2 cloves garlic minced
- 1 tsp. anchovy paste
- 1 tsp. harissa paste
- 1 T. honey
- 3 T. red wine vinegar
- 2 Calabrian chilis minced
- ¼ c. green olives coarsely chopped
- 2 basil leaves coarsely chopped
- 2 T. Italian parsley chopped
- Salt and pepper
Instructions
- Preheat oven to 400° F.
- Season diced eggplant with 1 tsp. salt and ½ tsp. black pepper and toss with 4 T. olive oil; place on sheet pan and roast for 40 minutes, stir eggplant 20 minutes into roasting.
- Add remaining olive oil to heavy Dutch oven, on medium-high heat, add onions, celery, red bell pepper, garlic, pinch of salt and pepper, and sauté until caramelized; about 5 minutes.
- Add green olives, Calabrian chilis, harissa paste, anchovy paste, and green onions, sautéing for another 3 minutes.
- Add crushed red tomatoes, roasted eggplant, honey, and red wine vinegar, bring to a boil; then simmer for 8 to 10 minutes until slightly thickened.
- Season to taste with salt and pepper if needed, fold in basil and chopped parsley, and cool to room temperature.