Leftover Eggplant Make a Savoury Caponata Tart
Recently, 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 as 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 a meal make. So I created a savoury caponata tart, and for some culinary fun put the pastry on top, over the fillings. Continue reading here for the original article.
Upside Down Caponata Tart
If you're looking for a recipe to remind you of bright, fresh summer flavours, this tart is perfect! 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 cut in 1/8-inch slices
- 1 Yellow Squash cut in 1/8-inch slices
- 1/2 cup Grated Parmigiano-Reggiano 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.
Tried this recipe?Let us know how it was!
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