Eggplant Caponata
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
6 servings
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Calories
1463 kcal
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Course
Side Dish
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Cuisine
Mediterranean, French, Italian, Vegan
Eggplant Caponata
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Nothing says Italy more than a caponata that embraces the most typical flavors of southern Italy, most notably Sicily.
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Ingredients
- 2 lb eggplants
- 1 big onion
- 1 tbsp pine nuts
- 1 tbsp tomato paste
- 2 cups ripe tomatoes diced
- 1/2 cup green olives
- 3 tbsp salt-cured capers
- 2 tbsp olive oil
- 6-8 basil leaves
- 1 tbsp sugar or 2 tablespoons of honey, such as acacia or orange blossom honey
- 2 tbsp white wine vinegar
- 1 l peanut oil
- salt and pepper
Instructions
- Wash and dice the eggplant, but don’t peel them.
- Place the eggplant pieces into a strainer or directly in the kitchen sink.
- Generously sprinkle with salt, and allow them to sit for 1 hour.
- Wash and dice the celery into very small pieces.
- Immerse the celery in boiling water for 2 minutes, drain it while still crisp and save the water as you will need it for the tomatoes.
- Bring the water to a boil again, immerse the tomatoes for 30 seconds, or until the skins start to peel back, and rinse them under cold running water; peel the tomatoes, discard the seeds, and cut them into coarse pieces.
- Toast the pine nuts in a nonstick pan for a few minutes. Stir them so that they don’t burn.
- Halve and pit the olives.
- Sweat the onion (cook them over very low heat until they turn translucent) in a large hot skillet with two tablespoons of oil.
- When the onion turns golden, add the tomatoes and the tomato paste; cook over medium heat without a lid for about 10 minutes.
- Season with salt and pepper and add the celery, the olives, and the capers (rinse away all the salt before using them).
- Cook for about 3-4 minutes.
- Dissolve the sugar in the vinegar. Stir well and pour it on the vegetables.
- Let simmer until reduced.
- Cook over medium-low heat for about 20 minutes until all the flavors are well combined and the sauce gets smooth and thick.
- Rinse the salt off the eggplant in cold running water.
- Pat the eggplant dry with a paper towel.
- Fry the eggplant pieces in plenty of very hot extra virgin olive oil in two or three batches.
- When they turn golden, take them out with a skimmer and place the pieces on a tray lined with a paper towel in order to remove the excess oil.
- When you have fried all the eggplant, add the pieces to the other vegetables; stew over low heat for 5 minutes.
- Add the toasted pine nuts.
- Wash and add the basil leaves.
- Stir well and cook for a few more minutes so that they absorb all the flavor.
- Serve it hot and enjoy!
Nutrition Information
Show Details
Calories
1463kcal
(73%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
160g
(246%)
Saturated Fat
27g
(135%)
Polyunsaturated Fat
50g
Monounsaturated Fat
75g
Sodium
200mg
(8%)
Potassium
391mg
(11%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
141IU
(3%)
Vitamin C
4mg
(4%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 1463 kcal
% Daily Value*
| Calories | 1463kcal | 73% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 160g | 246% |
| Saturated Fat | 27g | 135% |
| Polyunsaturated Fat | 50g | 294% |
| Monounsaturated Fat | 75g | 375% |
| Sodium | 200mg | 8% |
| Potassium | 391mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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