Eggplant Caponata

Eggplant Caponata

Eggplant Caponata

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

April 13, 2012

Cuisine

Dietary Consideration

Season & Occasion

serves for

6

total time

1 HR 10 MIN

ingredients

Tomato sauce
250 ml
Green olives
200 g
Celery
1 heart
Capers
30 g, de-salted
Eggplant
8
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.
     

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