Want more deliciousness? Follow me on X @TeresasRecipes
Eggplant Caponata
Eggplant Caponata is a vibrant and rustic Sicilian dish that brings together the rich flavors of eggplant, ripe tomatoes, briny olives, and tangy capers. This sweet-and-sour relish, often enjoyed as a part of antipasti, carries a delightful medley of Mediterranean tastes that will transport you straight to the sun-kissed shores of Italy. Perfect as a topping for bruschetta, a side dish, or even a light main course, Caponata is a versatile dish that celebrates seasonal ingredients and the art of Italian cooking. Historically, this dish reflects the culinary traditions of Sicilian cuisine, where the contrast of sweet and savory is a hallmark of many beloved recipes.
Ingredients
- Eggplant
- 1 large, diced
- Tomatoes
- 2 cups, diced (fresh or canned)
- Red wine vinegar
- 3 tablespoons
- Green olives
- 1/2 cup, chopped
- Capers
- 2 tablespoons, rinsed and drained
- Onion
- 1 medium, diced
- Garlic
- 3 cloves, minced
- Olive oil
- 3 tablespoons, divided
- Fresh basil
- 1/4 cup, chopped
- Sugar
- 1 tablespoon
- Salt
- to taste
- Black pepper
- to taste
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced eggplant to the skillet and cook, stirring occasionally, until golden brown and softened, about 10 minutes. Remove the eggplant from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil. Once heated, add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
- Stir in the diced tomatoes, chopped green olives, capers, red wine vinegar, sugar, salt, and black pepper. Mix well to combine all ingredients.
- Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally, until the tomatoes have softened and the flavors have melded together.
- Return the cooked eggplant to the skillet and stir in the chopped fresh basil. Cook for an additional 5 minutes to heat through.
- Remove from heat and let cool slightly before serving.
Tips
- For a spicier kick, add a pinch of red pepper flakes when cooking the onions.
- Caponata can be made a day in advance to allow the flavors to deepen and develop.
- Serve Caponata warm, at room temperature, or cold, and pair it with crusty bread, grilled vegetables, or as a side to roasted meats.
Dietary Information
Servings: 6 Dish Type: Appetizer/Side Dish Prep Time: 15 minutes Cook Time: 35 minutes Calories: 150 Fat: 10g Carbs: 15g Protein: 3g Sodium: 300mg Sugar: 5g
Finding side dishes...
Selecting wines...
Reviews
Share Your Experience
Your Review
Want to share your experience with this recipe?
Sign in to Leave a ReviewCommunity Reviews
Loading community reviews...