Eggplant and Zucchini Caponata with Burrata
Author: 
Yields: 6 servings
 
Ingredients
  • 1 globe eggplant, about 1¼ lbs, cut into ¼ to ½-inch cubes
  • 1 tablespoon kosher salt
  • 1 medium or 2 small zucchini, about ¾lb, cut into ¼ to ½-inch cubes
  • 6 teaspoons (2 tablespoons) extra virgin olive oil, divided
  • 3 unpeeled garlic cloves
  • 1 small red onion, minced
  • 5 early girl tomatoes, finely chopped
  • ½ cup pitted green olives, finely chopped
  • 2 tablespoons capers, drained
  • 3 tablespoons golden raisins
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons red wine vinegar
  • 2½ tablespoons sugar
  • ½ teaspoon kosher salt
  • ¼ cup chopped basil
  • ¼ cup toasted pine nuts
  • 6 ounces burrata
Instructions
  1. Toss the eggplant cubes in 1 tablespoon of salt and let rest for at least an hour while you prepare the rest of the ingredients. Rinse and drain well.
  2. Preheat the oven to 425°F.
  3. Spread the eggplant out on a baking sheet lined with parchment paper or a silpat mat (to help with clean-up) and toss with 2 teaspoons olive oil. Roast for 35-40 minutes, tossing halfway through, until beginning to turn golden brown.
  4. Spread the zucchini cubes out on a second small parchment-lined baking sheet and toss with 2 teaspoons olive oil. Leaving the garlic cloves unpeeled, place them on the baking sheet with the zucchini. Roast alongside the eggplant for 20-25 minutes, tossing halfway through, until zucchini begins to turn golden brown. Remove baking sheet from oven and set aside. Once cool, pop the roasted garlic out of its peel.
  5. Meanwhile, heat the remaining 2 teaspoons of olive oil in a heavy bottomed pot like a dutch oven. Add the minced onion and sweat, stirring, for 10 minutes.
  6. Add the roasted eggplant, zucchini, garlic, tomatoes and juices, raisins, olives, capers, vinegars, sugar, and salt. Cook, stirring occasionally until it has reduced to a thick chunky stew, about 20-30 minutes. Taste, and adjust salt and sugar to taste (these will depend on your particular tomatoes!).
  7. Just before serving, toss with basil and pine nuts. Serve warm topped with a spoonful of burrata and, if desired, toasted sourdough.
  8. The caponata will keep for a couple weeks in the refrigerator and will taste even better on day 2 or 3 as the flavors meld. Reheat on the stove with a tablespoon or two of water to loosen it up.
Recipe by Snixy Kitchen at https://www.snixykitchen.com/eggplant-and-zucchini-caponata-with-burrata/