Caponata
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Servings
4
Caponata is a flavorful Sicilian eggplant dish bursting with tangy and sweet Mediterranean flavors.
Ingredients
- 1 large eggplant, diced
- 1/4 cup olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stalks, sliced
- 1 red bell pepper, diced
- 1 can (14 ounces) diced tomatoes
- 1/4 cup green olives, sliced
- 2 tablespoons capers, drained
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- 1/4 cup fresh basil, chopped
Instructions
- Step 1: Sprinkle the diced eggplant with salt and let it sit in a colander for 20 minutes to draw out moisture, then rinse and pat dry with paper towels.
- Step 2: In a large skillet, heat half of the olive oil over medium heat and cook the eggplant until golden brown and tender, about 10 minutes, then remove and set aside.
- Step 3: Add the remaining olive oil to the skillet and sauté the onion, garlic, celery, and bell pepper until the vegetables are softened, about 5 minutes.
- Step 4: Stir in the diced tomatoes, olives, capers, red wine vinegar, and sugar, and season with salt and pepper.
- Step 5: Return the eggplant to the skillet, mix well, and simmer uncovered for 15 minutes, allowing the flavors to meld.
- Step 6: Remove from heat and stir in the fresh basil before serving.
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