# @cooking_with_rocco on Instagram - **Type:** Video - **Original URL:** https://www.instagram.com/p/DP6VGSCjoTV - **Gondola URL:** https://gondola.cc/posts/35776715-cooking-with-rocco-instagram - **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/de7694c870.jpg - **Posted:** 2025-10-17T13:07:52.000+00:00 - **Account Owner:** Rocco Gizzo | ๐Ÿ Italian Cuisine (@cooking_with_rocco) โ€” https://gondola.cc/cooking_with_rocco ## Caption ๐Ÿˆ Week 7 of Game Day Bites: Eggplant Caponata | the best eggplant dip you can think of. Itโ€™s sweet, itโ€™s savory, and itโ€™s acidic. 1 large (or 2 small) eggplant, diced 4 garlic cloves, unpeeled 1 red onion, diced 2 celery stalks, diced 1 tsp red pepper flakes 1 tsp fennel seeds 1 tsp coriander seeds 1/4 cup nuts 1 roasted red pepper, diced 1 tbsp capers, rinsed and drained 1/2 cup green olives, roughly chopped (about 15) 1/4 cup tomato paste 2 tbsp sugar 1/3 cup white wine vin Preheat oven to 425. Toss the eggplant and garlic with olive oil, and season with salt. Transfer to a baking sheet and roast for 30 to 40 minutes. In a medium bowl, mix together the tomato paste, sugar, and vinegar. Then set aside. In a small skillet, toast the pine nuts until golden brown then set aside. In a large skillet, saute the onions and celery until slightly soft (about 4 minutes). Then add the dried herbs, pine nuts, capers, peppers, olives, garlic and tomatoes. Mix until fully combined, and the sauce begins to simmer. Lastly add the eggplant and mix until fully combined (about 5-10 minutes) Transfer the Caponata to a bowl, and set aside until cooled for a few hours. Serve warm, room temperature, or even chilled with crostini. #eggplantcaponata #caponata #italianfood #italiancooking #easyitalianrecipes #gamedayrecipe ## Stats - **Views:** 2,879 - **Likes:** 193 - **Shares:** 0 - **Comments:** 27 ## Tags caponata, italiancooking, easyitalianrecipes, italianfood, gamedayrecipe, eggplantcaponata --- Copyright (c) Gondola