Caponata

Based on 18 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Easy 👌
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

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

Nutrition per serving

Cal
257
Protein
6 g
Fat
21 g
Carb
11 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.
    • 500 g 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
    • tomatoes
    • onion
    • 3 cloves garlic
    • 20 g basil
    • 30 g 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!