Asian caponata

Asian caponata

Eggplants have been long admired for their beauty and unique texture, taste and range of health benefits. In this deliciously different appetizer recipe, sauteed Japanese eggplants provide the foundation for our crave-able caponata dip infused with fresh Asian flavors. Serve this Asian Caponata recipe with sesame or rice crackers or with wonton chips.

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¼ cup soy sauce
2 Tbsp. Chinese black vinegar or rice wine vinegar
2 Tbsp. rice wine or dry sherry
1 Tbsp. sugar
1 tsp. crushed red chili flakes
1 tsp. kosher salt
4 medium Japanese eggplants, cut into 2-in. wedges
2 Tbsp. canola oil
10 cloves garlic, minced
3-in. piece ginger, peeled and minced
1 tsp. sesame oil
¼ cup minced scallions


  1. Stir soy sauce, vinegar, rice wine, sugar, chili flakes and salt in a bowl. Set aside.
  2. Steam eggplant until tender when pierced with a knife, 6 to 8 minutes, in batches.
  3. Heat wok or sauté pan. Add canola oil, garlic and ginger. Stir-fry 10 seconds.
  4. Cut steamed eggplant into cubes and add to stir-fry mixture. Stir-fry 20 seconds.
  5. Stir in reserved sauce and cook until sauce is thickened, 3 to 5 minutes.
  6. Remove from heat and drizzle with sesame oil.
  7. Transfer to serving bowl and garnish with scallions. Serve warm or cold.