Leftover Eggplant Make a Savoury Caponata Tart
David Scott Allen · Main Course · Provencal Recipes · Taste · VegetarianRecently, I shared my simple vegetable Napoleons with you as a side dish for the goat cheese-stuffed chicken. If you make it, you will probably end up in the same boat I did: lots of leftover parts — zucchini, yellow squash, eggplant, tomatoes. While that sounds like all the fixings for a good ratatouille, there’s a catch: Markipedia doesn’t really like ratatouille. Oh, he would eat it if it’s served, but why push?
He does, however, love caponata. And so do I. But caponata does not make a meal. So I created a savoury caponata tart, and for some culinary fun, I put the pastry on top of the fillings. Continue reading here for the original article.
Upside Down Caponata Tart
This tart is perfect if you're looking for a recipe to remind you of bright, fresh summer flavours! The Mediterranean juices combine beautifully for a gorgeous appetizer that's sure to impress.
Ingredients
- 5 tbsp extra virgin olive oil divided
- 1 large onion peeled and diced
- 1 lb Roma Tomatoes seeded and diced
- 1/2 lb Japanese eggplant peeled and diced
- 2 stalks celery diced
- Salt and Freshly Ground Black Pepper to taste
- 1 tbsp tomato paste
- 1/4 cup pine nuts
- 1/4 cup black olives pitted and diced
- 1/4 cup Sultanas
- 2 tbsp Chopped Fresh Oregano
- 2 tsp red wine vinegar
- 1 tsp Sugar
- 1 zucchini (courgette) cut in 1/8-inch slices
- 1 Yellow Squash cut in 1/8-inch slices
- 1/2 cup Parmesan cheese grated, plus extra
- Butter for Pie Crust for a 10-inch Pie
Instructions
- Heat 2 tablespoons olive oil in a large skillet. Add diced onions, tomatoes, eggplant, and celery. Season well with salt and pepper; cook over medium heat for 10 minutes.
- Add the tomato paste, mix well, and cook an additional 5 minutes. Add the pine nuts, black olives, sultanas, and oregano. Cook 1 minute longer, then add the vinegar, mix well, and turn off the heat. Set aside.
- Preheat oven to 425°F (220°C).
- Add the remaining 3 tablespoons olive oil to a 10-inch cast-iron skillet over medium heat. Sprinkle evenly with the teaspoon sugar. Arrange zucchini and yellow squash slices, overlapping, in a decorative pattern in the bottom of the skillet. Season lightly with salt and pepper.
- Make a second layer of squash slices and season lightly with salt and pepper. Cook for 2-3 minutes without disturbing, then spread the eggplant-tomato filling on top. Remove from heat and sprinkle evenly with the Parmigiano-Reggiano.
- Roll out the piecrust, and place it on top of the filling and cheese. Trim edges and tuck them in around the perimeter. Using a fork, poke several steam holes in the crust. Bake the tart for 25 minutes or until the crust is golden brown.
- Remove from the oven and allow to sit for 5 minutes. If the crust seems stuck to the pan, run a paring knife around the edges. Flip the Caponata Tart over onto a large platter. Sprinkle with additional Parmigiano-Reggiano, slice and serve. The tart can be served hot or at room temperature.
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