Eggplant Caponata
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Easy eggplant caponata recipe for the famous Italian vegetable dish that you can serve both warm and cold
13 April, 2012
Cuisine
Dietary Consideration
Season & Occasion
serves for
6
total time
1
HR
10
MIN
ingredients
Tomato sauce
250 ml
Green olives
200 g
Celery
1 heart
Capers
30 g, de-salted
Eggplants
8
Vinegar
45 ml
Sugar
45 g
Almonds
100 g, toasted
Oil
As needed, for frying
Extra virgin olive oil
To taste
Preparation
- Cut the eggplant into cubes and leave them for an hour on a tray, covered with coarse salt.
- Heat the oil in a pan and fry them well, then drain over a paper towel to absorb the excess oil.
- Dice the celery and boil it for 5 minutes to make it more tender.
- In a separate pan, in a bit of olive oil, sauté the olives (without pits) together with the capers and celery.
- Add the tomato sauce, vinegar and sugar.
- Then add the fried eggplant and let it absorb the flavours for a few minutes over a very low flame.
- Give the pan a shake from time to time so that nothing sticks on the bottom.
- Heat the oven and toast the almonds for 10 minutes.
- Check salt and adjust if needed.
- Serve the caponata cold, covered with the slivered almonds. It’s also delicious at room temperature and it’s even better the next day.
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