Eggplant Caponata

Name: Eggplant Caponata
Total time: 1 h 10 min
Yield: 6
Cuisine: Italian
Ingredients: Tomato sauce; Green Olives; Celery; Capers; Eggplants; Vinegar; Sugar; Almonds; Oil; Extra virgin olive oil

Easy eggplant caponata recipe for the famous Italian vegetable dish that you can serve both warm and cold

13 April, 2012

serves for

total time

1 HR 10 MIN

ingredients

Tomato sauce

250 ml

Green Olives

200 g

Celery

1 heart

Capers

30 g, de-salted

Eggplants

Vinegar

45 ml

Sugar

45 g

Almonds

100 g, toasted

Oil

As needed, for frying

Extra virgin olive oil

To taste

Preparation

Cut the eggplant into cubes and leave them for an hour on a tray, covered with coarse salt.
Heat the oil in a pan and fry them well, then drain over a paper towel to absorb the excess oil.
Dice the celery and boil it for 5 minutes to make it more tender.
In a separate pan, in a bit of olive oil, sauté the olives (without pits) together with the capers and celery.
Add the tomato sauce, vinegar and sugar.
Then add the fried eggplant and let it absorb the flavours for a few minutes over a very low flame.
Give the pan a shake from time to time so that nothing sticks on the bottom.
Heat the oven and toast the almonds for 10 minutes.
Check salt and adjust if needed.
Serve the caponata cold, covered with the slivered almonds. It’s also delicious at room temperature and it’s even better the next day.