Caponata

Caponata

Based on 24 ratings
Kathrine

Kathrine

Contributor

Difficulty

Easy 👌

Preparation

40 min

Baking

0 min

Resting

60 min

Ingredients

2Servings
250 g
eggplant
tomatoes
½ tsp
salt
stalks
celery
10 g
basil
½
onion
cloves
garlic
15 g
green olives (pitted)
1 tbsp
pine nuts
½ tbsp
capers
2 tbsp
olive oil (divided)
¼ tbsp
sugar
½ tbsp
red wine vinegar
olive oil for serving
salt
pepper
MetricImperial

Utensils

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

How-To Videos

how-to-chop-green-herbs

How to chop green herbs

how-to-cut-an-onion

How to cut an onion

how-to-toast-nuts

How to toast nuts

how-to-prepare-celery-stalks

How to prepare celery stalks

Nutrition per serving

Cal257
Fat21 g
Protein6 g
Carb11 g
  • 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.
    • 250 g eggplant
    • ½ 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.
    • stalks celery
    • tomatoes
    • ½ onion
    • cloves garlic
    • 10 g basil
    • 15 g green olives (pitted)
    • 1 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.
    • 1 tbsp olive oil
    • ¼ tbsp sugar
    • ½ 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.
    • 1 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!
    • ½ 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!

  • Enjoy your meal!

    Caponata

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