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Reverse seared, medium-rare sliced filet mignon served with creamy orzo pasta with pancetta and topped with caponata
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Caponata

A spicy and sweet caponata that amplifies the flavors of the mild-flavored filet mignon.
Prep Time30 mins
Cook Time2 hrs
Course: Side Dish
Cuisine: Italian
Keyword: Caponata
Servings: 4 servings
Author: Chef David Rose

Ingredients

  • 1 medium sized eggplant diced (1” cubes)
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 8 T. olive oil
  • 14 oz. crushed tomatoes
  • 1 c. yellow onion diced
  • 1 c. red bell pepper diced
  • 2 stalks celery minced
  • 2 cloves garlic minced
  • 1 tsp. anchovy paste
  • 1 tsp. harissa paste
  • 1 T. honey
  • 3 T. red wine vinegar
  • 2 Calabrian chilis minced
  • ¼ c. green olives coarsely chopped
  • 2 basil leaves coarsely chopped
  • 2 T. Italian parsley chopped
  • Salt and pepper

Instructions

  • Preheat oven to 400° F.
  • Season diced eggplant with 1 tsp. salt and ½ tsp. black pepper and toss with 4 T. olive oil; place on sheet pan and roast for 40 minutes, stir eggplant 20 minutes into roasting.
  • Add remaining olive oil to heavy Dutch oven, on medium-high heat, add onions, celery, red bell pepper, garlic, pinch of salt and pepper, and sauté until caramelized; about 5 minutes.
  • Add green olives, Calabrian chilis, harissa paste, anchovy paste, and green onions, sautéing for another 3 minutes.
  • Add crushed red tomatoes, roasted eggplant, honey, and red wine vinegar, bring to a boil; then simmer for 8 to 10 minutes until slightly thickened.
  • Season to taste with salt and pepper if needed, fold in basil and chopped parsley, and cool to room temperature.