Caponata made with eggplants, tomatoes, olives, and capers is a bit spicy and tangy, with just the right amount of sweetness - a flavor-packed nourishing dish used as a side, condiment, pasta sauce, or antipasto over toasted bread. Enjoy it warm or cold.
Course Appetizer, Condiment, Main Course, Side Dish
Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside 30 minutes to draw out the moisture.
In a saucepan, sauté onions with one tablespoon of olive oil until softened. Add diced tomatoes with juices and cook until it thickens.
Meanwhile, rinse the eggplant with hot water and pat dry with paper towels.
Heat the remaining olive and vegetable oil in a large skillet over high heat. Quickly fry the eggplant pieces until browned.
Add the chopped celery and fry for three more minutes.
Pour in the prepared tomato sauce, olives, capers, and salt to taste. Mix well and sauté for five minutes. Add sugar, vinegar, basil, and crushed red pepper. Lower heat; simmer for five minutes.
Notes
Caponata is a great make-ahead dish that tastes even better the next day.
Make sure to resist making this dish before letting the eggplant sit in salt or salted water to remove its bitterness. It will bring out the sweet and nutty flavor of the eggplant, and I promise you won't regret it.
Serve on toasted bread as an appetizer or a nourishing side with your favorite carbs and protein.
For the best results, read additional tips in the post above.
Nutrition information is approximate and meant as a guideline only.
Storage:Keep refrigerated in an airtight container for up to a week.