It’s usually served as a relish or as a topping for bruschetta. I decided to turn it into a complete meal and use it to top roasted chicken thighs. I’ve opted for roasting the eggplant rather than frying, which is both easier when preparing a weeknight meal and a little lighter. The rest of the veggies are left raw. I love the bright acid of the tomatoes, the fresh crispness of the celery, and the briny goodness that come from the olives and capers. Rounding it all out is the nutty crunch of toasted pine nuts and the bite from raw garlic. This is one of those dishes where each bite has a little something different to offer.
Tips for Making the Best Caponata
If you have time, try salting and straining your eggplant up to 24 hours ahead of time. This helps it become extra crispy when roasted.Place the pan for the eggplant in the oven while the oven heats so both are very hot when you’re ready to roast. This also helps with crisping.Choose the summer’s sweetest cherry tomatoes. In this recipe, this is part of what gives the caponata its sweetness.
When ready to roast, press the eggplant firmly to squeeze out moisture. The chicken can also be prepared, covered, and refrigerated overnight. Return the hot pan to the oven and immediately lower the heat to 425oF. Roast for 15 minutes. Flip the chicken skin side up, and roast another 15 minutes, or until the thighs are cooked through and register 165oF with an instant-read thermometer. Add the roasted eggplant and the pan juices to the bowl with the cherry tomato mixture, and stir well. Taste and add salt and pepper as needed. Mix pine nuts into the caponata just before serving so they retain their crunch. Serve the chicken thighs and top with the caponata. Sprinkle with extra parsley.
