Golden Beet Caponata

Caponata is an Italian vegetarian dish comprised of vegetables cooked separately and then combined. It’s usually made up of sautéed eggplant, peppers, tomatoes, onions and sometimes squash. Pickled elements such as capers, pickles and olives are often added to it giving it an added layer of textures and flavors.

I’ve created this version using beets, one of the symbolic foods served on Rosh Hashana and replaced the capers with fresh pomegranate seeds. The vinegar added after the dish is cooked brings out the fresh flavors of the vegetables. All together it makes for a fabulous first course salad to serve with challah.

The recipe calls for golden beets because I love the color but you can definitely use purple beets or a combination of both instead.

Hana Itzhaki

Golden Beet Caponata

Rosh Hashana and Fall flavored infused version of Italian caponata

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Servings: 8 people

Course: Appetizer, dip, Salad

Cuisine: Italian

Ingredients Equipment Method Notes

Ingredients

  

• 1 medium Eggplant cut into 2 inch cubes approx. 4 cups
• 2 Tablespoons Olive Oil
• 3 Golden Beets cut into 1 inch cubes approx. 2 cups
• 1 Shallot diced
• 4 Dates pitted and chopped
• 1 Teaspoon Salt divided
• 1 Tablespoon Tomato Paste
• 1/2 Teaspoon Chili Flakes
• 1/2 Cup Water
• 2 Tablespoons Vinegar preferably pomegranate but apple cider or red or white wine will do
• 1/4 Cup Toasted Pine Nuts
• 1/4 Pomegranate Seeds
• 2 Tablespoons Flat Leaf Parsley chopped

Equipment

• Instant Pot (optional)

Method

 

Instant Pot Directions

1. Place cubes of eggplant in a large colander and sprinkle with 1/2 teaspoon of salt. Allow the eggplant to sweat 15-20 minutes to release moisture. Place eggplant cubes on a sheet of paper towels in a single layer and cover with a separate sheet of paper towels. Press on the top layer to wring out any moisture from the eggplant.
2. Set Instant Pot to Sauté on High. Once the pot is hot, add the olive oil.
3. Add the dried eggplant cubes to the hot oil and sauté 5-6 minutes, stirring frequently until cubes begin to brown.
4. Add shallot and sauté 30 seconds.
5. Add beets, dates, tomato paste, chili flakes and remaining salt. Sauté 1-2 minutes.
6. Add the water and scrape up any brown bits and deglaze the pot.
7. Set Instant Pot to OFF, close the lid being sure the release valve is in the sealed position
8. Set Instant Pot to Manual for 5 minutes.
9. NPR for 10 minutes, then QPR
10. Allow to cool completely.
11. Once cooled, add vinegar, pine nuts, pomegranate seeds, and parsley. Stir to combine.
12. Store in an air tight container refrigerated for up to 5 days. Freeze for up to 1 month. Makes approximately 4 cups

Stovetop Directions

1. Place cubes of eggplant in a large colander and sprinkle with 1/2 teaspoon of salt. Allow the eggplant to sweat 15-20 minutes to release moisture. Place eggplant cubes on a sheet of paper towels in a single layer and cover with a separate sheet of paper towels. Press on the top layer to wring out any moisture from the eggplant.
2. Heat a medium sized pot (preferably stainless steeover medium/high heat. Once the pot is hot, add the olive oil.
3. Add the dried eggplant cubes to the hot oil and sauté 5-6 minutes, stirring frequently until cubes begin to brown.
4. Add shallot and sauté 30 seconds.
5. Add beets, dates, tomato paste, chili flakes and remaining salt. Sauté 1-2 minutes.
6. Add the water and scrape up any brown bits and deglaze the pot.
7. Cover and reduce heat to medium low, stirring occasionally until beets are cooked through approximately 10-15 minutes, checking for doneness every five minutes.
8. Remove from heat and allow to cool completely.
9. Once cooled, add vinegar, pine nuts, pomegranate seeds, and parsley. Stir to combine.
10. Store in an air tight container refrigerated for up to 5 days. Freeze for up to 1 month. Makes approximately 4 cups.

Notes

Can’t find golden beets? Purple beets can definitely be used instead.