Print Recipe

Golden Beet Caponata

Rosh Hashana and Fall flavored infused version of Italian caponata
Prep Time15 mins
Cook Time30 mins
Course: Appetizer, dip, Salad
Cuisine: Italian
Keyword: appetizer, beets, caponata, Rosh Hashana, salad
Servings: 8 people
Author: Hana Itzhaki

Equipment

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

Instructions

Instant Pot Directions

  • 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.
  • Set Instant Pot to Sauté on High. Once the pot is hot, add the olive oil.
  • Add the dried eggplant cubes to the hot oil and sauté 5-6 minutes, stirring frequently until cubes begin to brown.
  • Add shallot and sauté 30 seconds.
  • Add beets, dates, tomato paste, chili flakes and remaining salt. Sauté 1-2 minutes.
  • Add the water and scrape up any brown bits and deglaze the pot.
  • Set Instant Pot to OFF, close the lid being sure the release valve is in the sealed position
  • Set Instant Pot to Manual for 5 minutes.
  • NPR for 10 minutes, then QPR
  • Allow to cool completely.
  • Once cooled, add vinegar, pine nuts, pomegranate seeds, and parsley. Stir to combine.
  • Store in an air tight container refrigerated for up to 5 days. Freeze for up to 1 month. Makes approximately 4 cups

Stovetop Directions

  • 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.
  • Heat a medium sized pot (preferably stainless steeover medium/high heat. Once the pot is hot, add the olive oil.
  • Add the dried eggplant cubes to the hot oil and sauté 5-6 minutes, stirring frequently until cubes begin to brown.
  • Add shallot and sauté 30 seconds.
  • Add beets, dates, tomato paste, chili flakes and remaining salt. Sauté 1-2 minutes.
  • Add the water and scrape up any brown bits and deglaze the pot.
  • Cover and reduce heat to medium low, stirring occasionally until beets are cooked through approximately 10-15 minutes, checking for doneness every five minutes.
  • Remove from heat and allow to cool completely.
  • Once cooled, add vinegar, pine nuts, pomegranate seeds, and parsley. Stir to combine.
  • 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.