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Peanut Lemongrass Eggplant “Caponata”

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

This recipe puts a wonderful Malaysian flavor twist on caponata, a dish made with eggplant and tomatoes. Because it's so easy to whip up, and so delicious, you'll be tempted to make it all the time!
Serves 4 as an appetizer
Serves 2 for lunch

Peanut Lemongrass Caponata

 2 medium eggplants, peeled and cut into small cubes (¼" thick)
 2 celery stalks, diced
 3 tbsp Colavita Extra Virgin Olive Oil
 ½ cup Colavita Diced Tomatoes
 ½ cup Azalina’s Lemongrass and Roasted Coconut Peanut Sauce
 Water as needed
 Salt and pepper to taste
 1 baguette, sliced
 Fresh cilantro, chopped, for serving
1

Place the eggplant in a colander and toss with salt. Let it sit for 30 minutes and pat dry.

2

Heat 2 tbsp Colavita olive oil in a large skillet over medium heat. Add the celery and season and salt and pepper. Saute 3 minutes to soften.

3

Add the eggplants and cook 5-7 minutes until it starts to soften and brown. Add the extra 1 tbsp Colavita olive oil.

4

Stir in the Colavita diced tomatoes and the Azalina’s Lemongrass Peanut sauce. Stir to combine.

5

If the sauce thickens too much, add a tablespoon of water at a time to achieve the desired consistency.

6

Taste and season with salt and pepper.

7

Slice a baguette and place the slices on a baking sheet.

8

Drizzle with Colavita Olive oil and toast in a broiler or toaster until golden brown.

9

Place the toasts on a platter and top with the Caponata.

10

Drizzle extra Colavita olive oil as desired and garnish with cilantro.

11

Please see Giving Broadly for a wonderful, curated list of female food makers