caponata recipe

Caponata is an Italian appetizer bursting with flavor! Eggplant and Mediterranean vegetables make a tangy, garlicky spread that's perfect over crusty bread. 

Eggplant Caponata

eggplant (2 medium)

celery rib

red onion

red bell pepper

garlic

olive oil

tomatoes

balsamic vinegar

sugar

red pepper flakes

capers, drained

teaspoon kosher salt

Basil,

pine nuts,

Cut the eggplant into small cubes, about 1/2 inch by 1/2 inch. Dice the celery. Slice the red onion. Dice the red bell pepper. Mince the garlic.

In a Dutch oven or large saute pan, heat the olive oil over medium heat.

Add the eggplant, celery, red pepper and red onion and cook for 10 minutes, stirring occasionally. Add the garlic and cook 3 to 5 minutes until the eggplant and onions are browned and softened.

Add the crushed tomatoes, balsamic vinegar, sugar, red pepper flakes, capers, and salt. Cover and simmer on low for 10 minutes, stirring once, until very tender. Taste and add another pinch or two of salt. Serve warm, garnished with chopped basil and toasted pine nuts. Or, chill for up to 1 day and serve cold or at room temperature (the flavors taste even better after refrigerating). 

Eggplant caponata is an easy recipe that's full of flavor. This vegetarian eggplant recipe is made with fresh vegetables and is very simple to make.&nbsp;

Eggplant Caponata Recipe

lb eggplants

onion

garlic (minced)

tomatoes (15 oz)

red bell pepper (diced)

olives

capers

salt

tsp black pepper

Preheat the oven to 400F and line a baking sheet with aluminum foil. Coat with non stick spray.&nbsp;

Place eggplant pieces on the baking sheet and drizzle 2 tablespoons olive oil on the eggplants. Sprinkle some salt and mix using your hands.&nbsp;

Roast the eggplants in the oven for 20 minutes.&nbsp;

Meanwhile, heat the remaining olive oil in a pan over medium heat.

Saute onion and garlic until translucent.&nbsp;

Add in diced tomatoes and red bell peppers to onions and garlic. Cook for about ten minutes until they're cooked.&nbsp;

Add in cooked eggplant, chopped olives and capers. Cook for five minutes.&nbsp;

Season with salt and pepper.

Top with parsley and serve warm with crusty bread.&nbsp;

This eggplant caponata recipe is a delicious summer appetizer or side dish! My take on the sweet and sour Sicilian stew, it&#039;s fantastic chilled or at room temperature. We love it on crostini with fresh basil for garnish.

recipe Roasted Eggplant

golden raisins

sherry vinegar

½ medium yellow onion (chopped)

celery (diced)

red bell pepper (stemmed, seeded, and diced)

sea salt

tomato paste

tomatoes (about 4 medium, cored and diced)

cane sugar

parsley

black pepper

basil leaves (for garnish)

Crostini (for serving)

Roast the eggplant according to this recipe.

In a small bowl, combine the golden raisins, vinegar, and capers. Set aside for the raisins to soften while you prepare the caponata.

Heat the olive oil in a large skillet over medium heat. Add the onion and celery and cook for 8 minutes, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes.

Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.

Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.

Allow the caponata to cool to room temperature. We like it best on days 2 and 3, after the flavors have had a chance to meld. Store it in an airtight container in the refrigerator for up to 5 days.

When ready to serve, garnish the caponata with fresh basil. Serve with crostini.

Caponata is a traditional Sicilian dish that has been enjoyed for centuries.This delicious and hearty vegetable stew is made with eggplant, tomatoes, onions, celery, capers, olives, and vinegar, all cooked together until they form a flavorful and aromatic dish.These ingredients, already common in other typical Sicilian recipes - such as Pasta alla Norma and Eggplant Parmigiana for example- create a mix of aromas, colors and flavors that recall the suggestions of this beautiful island.

Classic Sicilian Caponata Recipe

eggplants (large)

celery

100 g capers (¾ cup, salted)

200 g olives (1 cup, green and pitted)

pine nuts (3 tablespoons)

ml tomato passata (⅔ cup)

olive oil (extra virgin)

ml white wine vinegar (¼ cup)

vegetable oil (for frying,

salt (to taste)

black pepper (to taste)

First, get all the ingredients ready. Cut the eggplants into small cubes and place them in a colander.

sprinkle

Sprinkle them with the coarse salt and let them drain for at least 30 minutes. In this way the eggplants lose their water, which gives them a slightly bitter taste.

slice

dice

Dice the celery and place in a saucepan of boiling water (with ½ teaspoon of fine salt) and cook for 5 minutes. Drain and set aside.

wash

Desalt the capers. Wash them in cold water to remove the salt, dry and set aside.

toast

Toast the pine nuts in a frying pan for 1 or 2 minute.

Make the sweet and sour sauce. Mix the vinegar and sugar in a bowl and set aside.

rinse

Now it's time to fry the eggplants. First rinse them with plenty of cold water. Then dry them with a kitchen towel.

Heat the oil in a frying pan with a high side, add a few eggplants at a time and fry for a few minutes.

drain

When golden brown, drain with a skimmer and place on a tray lined with absorbent paper to remove excess oil, then set aside.

sauté

Pour the extra virgin olive oil into a large saucepan. Heat it and add the onion. Sauté until the onion is soft and golden, then add the celery and capers. Stir and cook over medium heat for a few minutes.

Add the olives and pine nuts. Finally add the tomato passata.

stir

Stir, cover and simmer over low heat for 20 minutes.

After this time, add a pinch of salt (if necessary, just taste it!) and then the sweet and sour sauce.

cook

Increase the heat to medium, stir and cook until the vinegar scent has evaporated (about 2 or 3 minutes).

Turn off the heat and add the fried eggplants.

serve

Mix well. Place the caponata in an baking pan and leave to cool at room temperature (or in the refrigerator). The peculiarity of caponata is that it must be served COLD. Even better if you make it the day before and eat it the next day!

If my local supermarket has capers in stock, am going to do this tomorrow!

Recipe sounds delicious!  I love Caponata and I didn't know how to make it.  I will try this over the weekend!

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Eggplant Caponata

Eggplant Caponata Recipe

Eggplant Caponata

Classic Sicilian Caponata Recipe

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