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 together’s.
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 prior to 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’s 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 compliment 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 really 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.
- 1 large eggplant cubed
- 8 oz cherry tomatoes
- 3 tablespoons of olive oil plus more
- 1 large yellow onion chopped
- 2 cloves Garlic
- 1 Red Pepper chopped
- 1/2 teaspoon of Red pepper flakes optional
- 1 - 15 oz can of puree Italian tomatoes
- 1/2 cup Black Olives sliced in half
- 2 tablespoons of Capers drained
- 3 tablespoons of Balsamic Vinegar
- 1 tablespoon of Tomato Paste
- 1 -2 Tablespoons of Granulated Sugar
- Salt and Pepper To taste
- chopped parsley to taste
- 4 White Fish Fillets your favorite kind
- Lemon Juice
- Salt + Pepper
- 2 teaspoons of olive oil
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
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)
Place fish and top with caponata sauce
Sprinkle parsley all over the sauce
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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