Eggplant Caponata Recipe
Eggplant Caponata is a Sicilian recipe which includes a blend of eggplant with other vegetables, olives and capers. You can serve it as a bruschetta topping with Italian or French bread. You can also serve it with pasta. I prefer to peel the eggplant but its really not necessary with this recipe.
Eggplant Caponata Recipe
Ingredients:
- 1 large eggplant (about 1 1/2 lbs), cut into 1/2 to 1 inch cubes
- 1/4 cup olive oil
- 2 – 3 garlic cloves, minced
- 1 large onion, chopped
- 1 large red pepper, chopped
- 1 cup celery, sliced
- 1 lb. chopped plum tomatoes
- 1/2 teaspoon oregano
- 1/4 cup green olives, coarsely chopped
- 2 tablespoons capers
- 2 tablespoons red wine vinegar (add more to taste)
- 2 tablespoons sugar
- salt & pepper to taste
Directions:
1. Fry eggplant in oil until brown. Add garlic, onion, celery and red pepper, stirring until vegetables become limp, about 10 – 15 mins.
2. Add chopped tomatoes to pan, let cook for 10 mins., stirring occasionally.
3. Add rest of ingredients and cook on low heat for 1/2 hour. Let mixture cool and chill overnight in refrigerator, best served the next day.
Serve cold or at room temperature as an appetizer with sliced Italian bread.
Enjoy!!
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