Eggplant Caponata

    • Prep Time
    • 10 mins
    • Cook Time
    • 30 mins
    • Yield
    • 1 bowl
    • Difficulty Level

Eggplant is an amazing vegetable. I like to use it as much as I can.

Eggplant caponata is an Italian recipe. I love the texture and the flavor.

This salad is great as an appetizer served with a crostini or as a side to any protein. Hope you like eggplant caponata as much as I do! Enjoy!

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Ingredients

  • 3 cups olive oil
  • 2 lbs eggplant, cut into 1 inch cubes
  • 1 large yellow onion, chopped
  • 1 rib celery, roughly chopped
  • kosher salt and freshly ground black pepper, to taste
  • 3 tbsp tomato paste
  • 1/4 cup water
  • 1 cup canned crushed tomatoes
  • 6 oz green olives, pitted and roughly chopped
  • 1/2 cup white wine vinegar
  • 1/4 cup salt-packed capers, rinsed and drained
  • 1/2 cup finely shredded basil
  • 2 tbsp pine nuts

Instructions

  • 1. Heat oil in a 12-inch skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3-4 minutes. Using a slotted spoon, transfer eggplant to a large bowl and set aside.
  • 2. Pour off all but 1/4 cup oil. Return skillet to heat, add onions and celery, and season with salt and pepper. Cook, stirring, until vegetables begin to brown, about 10 minutes.
  • 3. Reduce heat to medium. Mix in tomato paste and water and cook, stirring, until liquid has almost evaporated, 1–2 minutes.
  • 4. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, and capers and cook, stirring occasionally, until thickened, about 15 minutes.
  • 5. Transfer to the bowl with eggplant, and mix in the basil and pine nuts. Season with salt and pepper, and let cool to room temperature before serving.

Instructions

  • 1. Heat oil in a 12-inch skillet over medium-high heat. Working in batches, add eggplant and fry, tossing occasionally, until browned, 3-4 minutes. Using a slotted spoon, transfer eggplant to a large bowl and set aside.
  • 2. Pour off all but 1/4 cup oil. Return skillet to heat, add onions and celery, and season with salt and pepper. Cook, stirring, until vegetables begin to brown, about 10 minutes.
  • 3. Reduce heat to medium. Mix in tomato paste and water and cook, stirring, until liquid has almost evaporated, 1–2 minutes.
  • 4. Add crushed tomatoes and continue cooking for 10 minutes. Stir in olives, vinegar, and capers and cook, stirring occasionally, until thickened, about 15 minutes.
  • 5. Transfer to the bowl with eggplant, and mix in the basil and pine nuts. Season with salt and pepper, and let cool to room temperature before serving.

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  • Average Rating

    (5 / 5)


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