Heat up your next cookout with some spicy Eggplant Caponata! A classic caponata recipe, kicked up with hot peppers & salsa verde + perfectly grilled steak + crumbly cheese = summer salad perfection!
Course Main Course
Cuisine Italian
Keyword eggplant caponata
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Marinating time 3 hourshours
Total Time 4 hourshours
Servings 3
Calories 704kcal
Author Erica
Ingredients
1 ½poundssteakribeye or sirloin
1cupsalsa verde
1tablespoonolive oil
1limejuiced
1clovegarlicminced
1teaspooncumin
Eggplant Caponata
2 ½tablespoonsolive oil
½red oniondiced
1stalk celerychopped
1zucchinicut into 1/2 inch cubes
1poblano pepperchopped
1jalapeno pepperdiced, with some seeds
4clovesgarlicminced
1large tomatodiced
½cupsalsa verde
1medium eggplantpeeled, cut into 1/2 inch cubes
Kosher saltto taste
Black pepperto taste
Red pepper flakesto taste
1tablespoonred wine vinegar
1tablespooncapers
2tablespoonsgolden raisins
¼cupchopped cilantroplus more for garnish
⅓cupCotija cheeseor queso fresco
Instructions
Place steak, salsa, olive oil, lime juice, garlic, and cumin in a large ziploc bag. Allow to marinate in the refrigerator for 2-3 hours.
Eggplant Caponata
While the steaks marinate, make the caponata. Heat 1½ Tablespoons olive oil in a large skillet over medium heat. Add onion, celery, and zucchini and saute about 4 minutes, stirring frequently, until vegetables are softened.
Stir in peppers and garlic and saute for 3-4 minutes, until fragrant. Add tomato and salsa and stir to combine, cooking 1-2 more minutes. Transfer to a large bowl.
Heat remaining olive oil in skillet set over medium-high. Add eggplant and cook 4-5 minutes, stirring frequently, so all sides get an even sear. Reduce heat to medium and cook an additional 2-3 minutes before adding the other vegetables back in to the skillet.
Season vegetables with salt, black and red pepper to taste. Add red wine vinegar, capers, raisins, and cilantro. Stir together to combine, then remove from heat and set aside to cool slightly.
When ready to grill, brush grill grates with olive oil, then heat on high flame. Remove steak from marinade and grill 2-3 minutes per side until internal temperature reaches 130 degrees F (or to desire doneness.)
Remove the steak to a cutting board and let it rest for 5-10 minutes, then slice thinly.
Arrange warm or cooled caponata on plates, then lay steak slices on top. Sprinkle with cotija cheese and chopped cilantro and serve.