Homemade Baby: Roasted Eggplant Caponata


“How can people say they don’t eat eggplant when God loves the color and the French love the name? I don’t understand.”- Jeff Smith (The Frugal Gourmet)

Caponata is an italian dish often served as a dip, made with eggplant, olives and onions seasoned with herbs.  Simply put – it’s delicious, so why not let your baby try some? Roasting vegetables instead of steaming adds a great dimension to baby food, one that will be greatly appreciated.  The veggies develop a nice sweetness and flavour from baking at a high temperature.

Suitable at 8 months*

Makes about 3 cups

1 baby eggplant, peeled
1 tomato
1 garlic clove
1 onion
1/2 red bell pepper seeded
extra virgin olive oil
pinch of oregano

Preheat oven to 425 degrees F.  Chop everything and toss with one tbsp of extra virgin olive oil.  Spread onto a roasting sheet and roast for 30 minutes, mixing once. Transfer to a blender and puree (or mash with a fork) until desired consistency is reached, adding a little water if needed. Serve with a sprinkling of dried oregano.

*Always check with your paediatrician before introducing any new food to your baby. 

 

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