How to Make Eggplant Caponata with Walnuts over Farro
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Preheat oven to 400°F (200°C). Toss eggplant with 1 tablespoon olive oil and a pinch of salt; roast on a tray for 20 minutes until golden.
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Meanwhile, in a large skillet, heat 1 tablespoon olive oil over medium. Sauté onion and celery 6 minutes, until soft.
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Stir in roasted eggplant, tomatoes, olives, capers, walnuts, vinegar, oregano, salt, and pepper.
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Simmer uncovered for 12-15 minutes, stirring often, until thickened and walnuts are tender.
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Serve caponata warm over bowls of cooked farro.
Pro Tips for Perfect Eggplant Caponata with Walnuts over Farro
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of large eggplant , diced, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Eggplant Caponata with Walnuts over Farro?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Eggplant Caponata with Walnuts over Farro?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for large eggplant , diced?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.