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Eggplant Caponata ๐Ÿ’œ

Based on 1 ratings

Ceci

Community Member

โ€œCaponata is a delicious Sicilian dish. It should be served at room temperature so ideally you would want to store it in the fridge overnight as it will taste best the next day! There are many variations to the recipe, the one below involves frying the eggplants and does not include raisins.โ€

Difficulty

Easy ๐Ÿ‘Œ
30
min.
Preparation
20
min.
Baking
120
min.
Resting

Ingredients

Servings:-2+
eggplants
celery
onion
400 g tomatoes
200 g jarred pitted green olives
50 g salt-packed capers
50 g pine nuts
2 tbsp sugar
3 tbsp white wine vinegar
basil
40 g tomato paste
extra-virgin olive oil
salt
extra-virgin olive oil (for deep frying)
  • Step 1/9

    Wash and cut the eggplants into small pieces. Add a good amount of olive oil into a pot. When the oil is hot, add the eggplants in small doses. Deep fry them for 4/5 minutes until golden. Drain the fried eggplants and place them over a plate covered with baking paper to assorbe the oil in excess.
    • eggplants
    • extra-virgin olive oil (for deep frying)

    Wash and cut the eggplants into small pieces. Add a good amount of olive oil into a pot. When the oil is hot, add the eggplants in small doses. Deep fry them for 4/5 minutes until golden. Drain the fried eggplants and place them over a plate covered with baking paper to assorbe the oil in excess.

  • Step 2/9

    Cut the onion, tomatoes, celery and olives.
    • celery
    • onion
    • 400 g tomatoes
    • 200 g jarred pitted green olives

    Cut the onion, tomatoes, celery and olives.

  • Step 3/9

    Add the pea nuts in a pan and let them roast for a couple of minutes.
    • 50 g pine nuts

    Add the pea nuts in a pan and let them roast for a couple of minutes.

  • Step 4/9

    Add oil into a pot and when hot, add the onions. When golden, add the celery, olives, capers, roasted pea nuts, tomatoes and salt. Stir between each step.
    • 50 g salt-packed capers
    • extra-virgin olive oil
    • salt

    Add oil into a pot and when hot, add the onions. When golden, add the celery, olives, capers, roasted pea nuts, tomatoes and salt. Stir between each step.

  • Step 5/9

    Cover and let it cook over low heat for 15/20 minutes.

    Cover and let it cook over low heat for 15/20 minutes.

  • Step 6/9

    Meanwhile, add white vinegar, tomato paste and sugar in a glass. Mix well with a spoon.
    • 2 tbsp sugar
    • 3 tbsp white wine vinegar
    • 40 g tomato paste

    Meanwhile, add white vinegar, tomato paste and sugar in a glass. Mix well with a spoon.

  • Step 7/9

    After 15/20 minutes of cooking time, add the vinegar sauce into the pan. Increase the heat and rinse for 5 minutes. Remove from the heat and add the fried eggplants and a good dose of basil.
    • basil

    After 15/20 minutes of cooking time, add the vinegar sauce into the pan. Increase the heat and rinse for 5 minutes. Remove from the heat and add the fried eggplants and a good dose of basil.

  • Step 8/9

    Mix well all ingredients and let the dish cool down.

    Mix well all ingredients and let the dish cool down.

  • Step 9/9

    Caponata is a dish to be served at room temperature, so store it in the fridge for some hours (ideally overnight as the dish will taste better the next day!).

    Caponata is a dish to be served at room temperature, so store it in the fridge for some hours (ideally overnight as the dish will taste better the next day!).

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