Savory Fish With Eggplant Caponata Sauce

Fish With Eggplant Caponata Sauce: delicate white fish is paired with a robust roasted eggplant caponata sauce. Perfect for a weeknight dinner and parties.

Fish With Eggplant Caponata Sauce

If you’re looking for a weeknight recipe inspiration, look no further. This Fish With Eggplant Caponata Sauce is not only delicious but robust, delicate, and easy to make.

A soft white fish is paired with a robust sweet and sour eggplant caponata sauce. You can also serve it during dinner parties and get-togethers.

If you’re not a fan of fish, you can use this eggplant caponata sauce with pasta, as a dip for bread, meat, chicken, etc. The sauce is so delicious by itself that it will enhance whatever protein you pair it with.

There’s so much flavor in each bite because the eggplant and tomatoes are roasted before adding them to the sauce and also the addition of California Ripe Olives gives off a complex yet mild taste.

This Eggplant Caponata is the kind of sauce that tastes like it’s made with love. It’s easy to make but it does require a few steps to ensure maximum flavor.

I imagine Italian grandmas with a wooden spoon, stirring and cutting up the tomatoes. The California Ripe Olives complement the sweetness of the ingredients because of their unique flavor, texture, and color.

One of my favorite cuisines is the Mediterranean one because it’s light and very fresh. The olive oil, olives, herbs, garlic. Simple ingredients I use in my kitchen frequently.

With this eggplant caponata sauce recipe, I used to fry the tomatoes and the eggplant before adding them to the sauce, but I decided to roast them first, and instantly there was a flavor explosion in my mouth.

It does make a lot of difference because by roasting them, the vegetables caramelize and help bring out their natural sweetness.

If you can, stop by your local grocery store and pick up a few cans of California Ripe Olives. They are packaged at their peak to preserve nutrients and it shows in their delicious taste.

I hope you can try this delicious Fish With Eggplant Caponata Sauce at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

Print Recipe

4.67 from 6 votes

Fish With Eggplant Caponata Sauce

Fish With Eggplant Caponata Sauce: delicate white fish is paired with a robust roasted eggplant caponata sauce. Perfect for a weeknight dinner and parties.

Prep Time10 minutes mins

Cook Time40 minutes mins

Total Time50 minutes mins

Course: Entree

Cuisine: Mediterranean

Keyword: caponata sauce, eggplant sauce, fish recipes, fish sauces, mediterranean recipes

Servings: 4 servings

Calories: 408kcal

Author: Tiffany Bendayan

Ingredients

For Eggplant Caponata Sauce

• 1 large eggplant cubed
• 8 oz cherry tomatoes
• 3 tablespoons olive oil plus more
• 1 larg yellow onion chopped
• 2 cloves garlic
• 1 Red Pepper chopped
• 1/2 teaspoon Red pepper flakes optional
• 15 oz pureed Italian tomatoes (1 can)
• 1/2 cup Black Olives sliced in half
• 2 tablespoons Capers drained
• 3 tablespoons Balsamic Vinegar
• 1 tablespoon Tomato Paste
• 1 -2 Tablespoons Granulated Sugar
• Salt and Pepper To taste
• parsley chopped, to taste

For Fish

• 4 White Fish Fillets your favorite kind
• Lemon Juice
• Salt + Pepper
• 2 teaspoons olive oil

US Customary - Metric

Instructions

• For Eggplant Caponata Sauce
• Preheat oven to 400 degrees Fahrenheit
• Line a sheet pan with aluminum foil
• Place the cubed eggplant and drizzle with 1 Tablespoon of Olive Oil, salt and pepper. Toss to combine
• Roast the eggplant in the oven
• Place tomatoes in a bowl, toss with 2 teaspoons of olive oil salt and pepper
• When eggplant has been 10 minutes in the oven, add the tomatoes to the oven and bake for 10 more minutes
• Remove from oven and let them cool
• In a large skillet or pot add 1 tablespoon of olive oil
• Sautee the onions and red pepper until soft. Add the garlic and cook over medium low heat stirring frequently. Do not let the garlic burn. Season with salt and pepper
• Add the capers and olives. Continue cooking for 1 more minute
• Pour in the balsamic vinegar and cook until the vinegar has reduced by half
• Add the tomato puree, tomato paste, sugar, salt, pepper, roasted tomato and eggplant. Cook until the liquid has reduced by half and the sauce is thick
• Check for seasoning and remove from heat
• For Fish
• Add oil in a large sautee pan
• Season fish with salt, pepper and lemon juice on both sides
• Sautee fish for 2-3 minutes on each side (or until cooked)
• Assembly
• Place fish and top with caponata sauce
• Sprinkle parsley all over the sauce
• Enjoy!

Nutrition

Calories: 408kcal | Carbohydrates: 26g | Protein: 38g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 85mg | Sodium: 518mg | Potassium: 1.342mg | Fiber: 7g | Sugar: 17g | Vitamin A: 2.328IU | Vitamin C: 72mg | Calcium: 74mg | Iron: 3mg

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.

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