Caponata
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Italian
Caponata
Description
Caponata combines eggplant, onion, celery, and green pepper with whole peeled tomatoes, red wine vinegar, brown sugar, kalamata olives, and capers. After browning the eggplant and softening the onions and celery, the ingredients are simmered together, allowing the flavors to meld and the sauce to thicken almost to dryness. The eggplant is added back towards the end, giving the finished stew a substantial texture and balanced taste combining sweet, sour, and salty elements from the vinegar, sugar, olives, and capers.
This vegetable stew can be served warm or at room temperature, making it suitable as an appetizer, side, or part of a larger meal. Its robust flavor pairs well with bread or grilled dishes.
Ingredients
- 1 eggplant cut into large batons, large
- 1 onion cut into large wedges 1/8ths, medium
- 1 talk celery
- 1 green pepper cut into same size as onion
- 2 tins whole peeled tomatoes pierce tomatoes and allow to drain of liquid
- 1 ¾ floz red wine vinegar
- 2 tablespoons brown sugar
- 1/2 cup kalamata olives
- 2 tablespoons capers
- olive oil extra virgin
- sea salt flakes
- black pepper grinded
Instructions
- Brown the eggplant in a deep fryer or well oiled pan & drain well.
- Soften onion and celery in some olive oil in a large pot (5-10 mins).
- Add tomato paste, capsicum (green pepper) and continue to saute 2-3 minutes.
- Add vinegar, sugar, capers, olives and tomatoes.
- Season & simmer for 10-15 minutes or until almost dry.
- Add eggplant back in for 5 minutes & let cool (may require some liquid to be ladled off, should be a stew like consistency).
Notes
User Reviews
Overall Rating
4.9
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