Eggplant and Beef Caponata - Canadian Beef | Canada Beef

Eggplant and Beef Caponata

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Eggplant and Beef Caponata

  • Prep Time: 10
  • Cook Time: 10
  • Total Time: 20
  • Serving: 8


2 tbsp (30 mL) extra-virgin olive oil

1 baby eggplant, (about 6 to 8 oz) cut into cubes

Salt and pepper

1 cup (250 mL) frozen Big Batch Beef (recipe follows)

½ cup (125 mL) barbecue sauce

¼ cup (50 mL) golden raisins

¼ cup (50 mL) toasted pine nuts

¼ tsp (1 mL) hot pepper flakes

¼ cup (50 mL) minced fresh parsley

¼ cup (50 mL) grated Parmesan cheese


Heat oil over medium-high heat in skillet, add eggplant cubes, salt and pepper, to taste. Cook, stirring until golden, about 5 minutes. Add frozen Big Batch beef and 2 tbsp (30 mL) water. Cover and cook, stirring occasionally, until meat is heated through, about 5 minutes. Stir in barbecue sauce.

Reduce heat to medium, stir in raisins, pine nuts and hot pepper flakes. Cover and cook to combine flavours, about 4 minutes.

Stir in parsley and Parmesan cheese. Serve with toasted slices of baguette.

Big Batch Beef

4 lb (2 kg) Extra-Lean or Lean Ground Beef or Lean Ground Sirloin, Chuck or Round
4 EACH onions and cloves garlic, minced

Cook ground beef in Dutch oven over medium-high heat for 9 to 10 minutes, breaking into small chunks with back of spoon, until browned and completely cooked. Drain, and return to pot. Add onion and garlic simmer for 12 to 15 minutes until vegetables are softened.

Spread mixture in a single layer on several foil or parchment paper-lined baking trays; freeze just until meat is firm, about 1 hour.

Loosen beef mixture into chunks; scoop meal-sized portions into freezer bags. Freeze for up to 3 months.