Description
Sicily’s beloved caponata brings sweet and tangy flavors dancing across your plate with chopped eggplant simmered in a robust tomato sauce that catches the essence of Mediterranean cooking in one delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 2 medium eggplants
- 1 medium onion
- 1 14.5-ounce can diced tomatoes
- 1 red bell pepper
- 1 green bell pepper
Supporting Ingredients:
- ¼ cup olive oil
- 2 cloves garlic
- ¼ cup green olives
- ¼ cup capers
Seasoning Ingredients:
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- Salt and pepper
- Fresh basil
Instructions
- Salt 2 pounds of eggplant cubes in a colander and let moisture release for 30 minutes. Thoroughly rinse and dry with paper towels.
- Heat ¼ cup olive oil in a large skillet over medium heat at 350°F. Sauté eggplant cubes for 5-7 minutes until golden brown. Transfer browned eggplant to a separate plate.
- In the same skillet, sauté 1 chopped onion and 2 minced garlic cloves for 3-4 minutes until onion becomes translucent.
- Add 1 diced red bell pepper and 1 diced green bell pepper. Cook for 5 minutes until peppers soften.
- Mix in 1 can of drained diced tomatoes, ¼ cup chopped green olives, ¼ cup capers, 2 tablespoons red wine vinegar, and 1 tablespoon sugar.
- Return eggplant to the skillet and stir all ingredients together. Season with salt and pepper.
- Reduce heat to low and simmer the mixture for 15-20 minutes, stirring occasionally.
- Remove skillet from heat and allow caponata to cool completely at room temperature.
- Optional: Garnish with fresh basil leaves before serving.
Notes
- Salt the eggplant beforehand to remove bitterness and excess moisture, which helps achieve a perfect golden-brown texture when sautéing.
- Let the caponata cool completely before serving to allow the flavors to meld and develop a richer, more complex taste profile.
- For a gluten-free version, ensure all ingredients are certified gluten-free and serve with gluten-free bread or crackers.
- Store leftovers in an airtight container in the refrigerator, where the caponata will taste even better the next day as the flavors continue to deepen.
- Prep Time: 30 minutes
- Cook Time: 28-36 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 164 kcal
- Sugar: 5 g
- Sodium: 367 mg
- Fat: 11 g
- Saturated Fat: 1.6 g
- Unsaturated Fat: 9.4 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 5 g
- Protein: 2 g
- Cholesterol: 0 mg