Caponata

Caponata

Based on 12 ratings

Difficulty

Easy đź‘Ś
40
min.
Preparation
0
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
500 g eggplant
tomatoes
1 tsp salt
3 stalks celery
20 g basil
onion
3 cloves garlic
30 g green olives (pitted)
2 tbsp pine nuts
1 tbsp capers
4 tbsp olive oil (divided)
½ tbsp sugar
1 tbsp red wine vinegar
olive oil for serving
salt
pepper
Metric
Imperial

Utensils

  • large frying pan with lid
  • large frying pan
  • small frying pan
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

Ciabatta
Caponata tastes delicious on a freshly toasted slice of Ciabatta and ensures that there is not a drop of sauce left on the plate.

Nutrition per serving

Cal
257
Protein
6g
Fat
21g
Carb
11g

Step 1/5

Dice eggplant and transfer to a bowl. Add salt and mix to coat. Leave for approx. 60 min. to extract excess water and bitter compounds.
  • 500 eggplant
  • 1 tsp salt
  • cutting board
  • knife
  • large mixing bowl

Dice eggplant and transfer to a bowl. Add salt and mix to coat. Leave for approx. 60 min. to extract excess water and bitter compounds.

Step 2/5

In the meantime, dice celery stalks and tomatoes. Finely chop onions and garlic. Chop basil and halve olives. Toast pine nuts in a small frying pan for approx. 3 min., or until fragrant, and set a side.
  • 3 stalks celery
  • 3 tomatoes
  • 1 onion
  • 3 cloves garlic
  • 20 basil
  • 30 green olives (pitted)
  • 2 tbsp pine nuts
  • small frying pan

In the meantime, dice celery stalks and tomatoes. Finely chop onions and garlic. Chop basil and halve olives. Toast pine nuts in a small frying pan for approx. 3 min., or until fragrant, and set a side.

Step 3/5

Heat up half of the olive oil in a large pan with a lid. Sauté onions and garlic for approx. 1 min. on medium-high heat, or until translucent. Add celery and sugar and sauté for approx. 2 more min., then add tomatoes, olives, and capers. Reduce heat, cover with lid, and leave to simmer for approx. 15 min.
  • 2 tbsp olive oil
  • ½ tbsp sugar
  • 1 tbsp capers
  • large frying pan with lid

Heat up half of the olive oil in a large pan with a lid. Sauté onions and garlic for approx. 1 min. on medium-high heat, or until translucent. Add celery and sugar and sauté for approx. 2 more min., then add tomatoes, olives, and capers. Reduce heat, cover with lid, and leave to simmer for approx. 15 min.

Step 4/5

Rinse eggplant and pat dry to get rid of any excess water. Heat up the remaining olive oil in a large pan and fry the eggplant for approx. 3 - 4 min. over high heat.
  • 2 tbsp olive oil
  • large frying pan

Rinse eggplant and pat dry to get rid of any excess water. Heat up the remaining olive oil in a large pan and fry the eggplant for approx. 3 - 4 min. over high heat.

Step 5/5

Transfer eggplant to the other pan and stir to combine with the other vegetables. Add red wine vinegar and let it simmer for approx. 10 min. Season with salt and pepper and serve with freshly chopped basil, toasted pine nuts, and olives. Enjoy!
  • 1 tbsp red wine vinegar
  • olive oil for serving
  • salt
  • pepper

Transfer eggplant to the other pan and stir to combine with the other vegetables. Add red wine vinegar and let it simmer for approx. 10 min. Season with salt and pepper and serve with freshly chopped basil, toasted pine nuts, and olives. Enjoy!