Caponata
User Reviews
4.9
138 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 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
Report
This is a very versatile dish. It can be served as a first course; all it needs is a sprinkle of fresh shaved Parmesan cheese. It also makes a great main course accompaniment for lamb, game, poultry or beef. The only down side to this dish is you won’t be able to eat it without a nice glass of red nearby; I find a relatively mellow merlot works nice with it.
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Ingredients
- 1 large eggplant cut into large batons
- 1 medium onion cut into large wedges 1/8ths
- 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
- 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
Genuine Reviews
User Reviews
Overall Rating
4.9
138 reviews
Excellent
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