Hello everyone! I’ve been just a bit busy (see below for a more detailed explanation!) But, I am back with a great side dish of Roasted Eggplant Caponata with Grapes. It is not a one trick pony by any means. It can be a side dish, fancy enough for a holiday dinner, or it can be a delicious appetizer when served on a crispy crostini brushed with olive oil and garlic. Do I have your attention?
NETFLIX SERIES IS AN INSPIRATION
You may think that mixing grapes and eggplant together is a bit crazy but actually, I was inspired by an Italian dish that has quite a reputation in Venice. Let me digress for a second. Have you seen Somebody Feed Phil on Netflix? I am not a rigorous TV watcher but I do get hooked on cooking shows. Somebody Feed Phil is just the perfect blend of travel, an endearing and funny Phil, and snippets of interesting information about food. The food photography is also quite amazing.
In the Venice episode, Phil goes to dinner at a famous restaurant, off the beaten path, called Vini da Arturo. Quite unexpectedly, the show focuses on this simple, different, creative eggplant dish that is a twist on the usual caponata. I oven roasted the eggplant with all the other ingredients in a large skillet and I saved all the time, trouble and a big mess of spattering oil.
So, to cut to the chase, this dish is healthy, quick, easy, delicious, creative and interesting. It is also versatile because it is happy warm or served at room temperature and it is even better the next day! It tastes best when it warms up for a little while if you save it for the next day. Even if you don’t, it tastes great when eaten in your PJ’s and slippers right out of the fridge for breakfast. How did I know that?
JAPANESE EGGPLANTS ARE KEY TO A SMOOTHER FLAVOR
For this Roasted Eggplant Caponata with Grapes, I started with four Japanese eggplants. You know, the long, beautiful purple eggplants that don’t have any bitter seeds. You don’t have to salt them like regular eggplants and they lack the bitter sharpness of the larger version. I sliced the eggplant into 1/4 inch discs, sliced up some garlic and onions and combined everything in a skillet. I did saute the onions and garlic in a bit of olive oil first to assure that they would be very soft in the final dish.
RED WINE VINEGAR AND HONEY ARE PERFECT ADDITIONS TO CAPONATA
After the eggplant, onions and garlic slices cook for a bit in a hot oven, I added the grapes and let them get all soft but not mushy. They add a sweetness along with the honey that is well-balanced by an acidic vinegar like a good red wine vinegar. Balsamic can also work if it is not too sweet. Once the eggplant has roasted with the grapes, all you have to do is put everything in a nice bowl, dust it with some fresh Italian parsley and serve at room temperature.
PINE NUTS OR WALNUTS GIVE THE FINAL DISH A NICE CRUNCH
You definitely want to add some toasted pine nuts or walnuts to the Roasted Eggplant. The reason you do not see them in the photos is that I forgot to buy them at the grocery store. Because, if you follow me on Instagram, you know that we had a brand new baby this week (beautiful Eleanor) and this grandma is on full time duty for a few days trying to help out with the thousand things that parents have to do.
BEING A GRANDMA IS THE BIGGEST HONOR OF MY LIFE
I may have worked in significant jobs for wonderful employers for an entire career of over three decades but the greatest role for me is definitely being Grandma. When I hear my grandchildren call my name, I get that ping in my heart that reminds me to slow down, listen, stop time, and enjoy every single second of this life that has evolved into one of just pure love and a focus on only what is important.
This blog has given me a new purpose in life where I can write about the things that fascinate and challenge me. Food and food photography keep me engaged and challenged so my brain doesn’t turn to oatmeal. But those kids keep me emotionally on a level that reminds me that at my age, I had better be appreciating every minute of my life because time is not standing still.
I hope you enjoy the Roasted Eggplant Caponata with Grapes and don’t mind if I digress into the philosopy of Grandmotherhood. Happy Thanksgiving to my loyal blog followers and readers. I can’t tell you how much I appreciate all of you.
Roasted Eggplant Caponata with Grapes
A sweet and savory one skillet, vegetarian eggplant dish perfect for a side dish or served on crostini as an appetizer.
Ingredients
- 1/2 cup olive oil divided
- 4 Asian eggplant cut into 1/2-inch rounds
- 2 medium onions medium diced
- 12 cloves garlic thinly sliced
- 1/3 cup red wine or balsamic vinegar or more to taste
- 2 teaspoons sea salt
- Freshly ground black pepper
- 2 cups red or black seedless grapes
- ¼ cup honey or more to taste
- 1/3 cup toasted pine nuts or walnuts
- Chopped Italian flat leaf parsley mint or both for garnish
Instructions
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Preheat oven to 425 degrees. In a large, heavy skillet over medium heat, add 2 tablespoons of olive oil and saute the onions and garlic for 6-8 minutes until they are translucent. Remove skillet from the heat and arrange the eggplant slices in a single layer over the garlic and onions. Be careful because the skillet is hot!
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Sprinkle with one teaspoon of sea salt and some freshly ground black pepper. Drizzle with half of the remaining olive oil and the vinegar. Place the skillet in the oven and bake for 10 minutes. Add the grapes, sprinkle with the remaining salt and pour over the remaining olive oll. Return the skillet to the oven and continue to bake until the eggplant is tender but not mushy and the grapes are starting to burst, about 20 minutes.
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Remove the skillet from the oven and scrape the mixture into a very large mixing bowl. Add the honey while the mixture is still very hot. Taste the eggplant and if it needs more vinegar or honey, add it while the mixture is still hot so everything gets absorbed.
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Sprinkle with the toasted pine nuts or walnuts and the Italian parsley. Serve warm or at room temperature as a salad or appetizer.