Caponata
May 11, 2014, Updated Jun 07, 2021
This post may contain affiliate links. Please read our disclosure policy.
Caponata is a Sicilian eggplant dish. It’s a little bit sweet, a little bit sour, and a whole lot tasty!
Caponata
Ingredients
- 1/2 cup olive oil extra virgin
- 2 yelow onion halved and thinly sliced
- 2 bell pepper thinly sliced
- 2 ribs celery thinly sliced from the heart
- 6 cloves garlic thinly sliced
- 1 bunch thyme
- 1/2 bunch parsley stems and leaves intact
- 1 can (16oz) crushed tomatoes
- 1 large eggplant cut into 1 inch pieces
- 1/2 cup red wine vinegar
- 3 tbsp sugar
- 1 cup green olives pitted and chopped
- 1/4 cup capers drained and rinsed
- salt and pepper to taste
Instructions
- In a large non-reactive pan, heat 1/4 cup of the olive oil over medium heat.Add the onions and sauté, stirring often, until translucent and tender, about 5 minutes.
- Add the peppers and celery and sauté, stirring often, until softened, about 10 minutes.Season to taste with salt and pepper.
- Add the garlic and cook until fragrant, about 2 minutes.Tie the thyme sprigs and parsley together with kitchen twine.
- Add the tomatoes and the herb bundle to the pan and cover with a lid.
- Allow the mixture to simmer, stirring from time to time, for about 15 minutes.
- In a separate skillet, heat the remaining 1/4 cup olive oil over medium-high heat.
- Add the eggplant, and season with salt and pepper.
- Cook until lightly brown on all sides, about 8 minutes.
- Add the sautéed eggplant to the tomato mixture. Cover and cook 20 minutes.
- Meanwhile, in a small bowl, combine the vinegar and sugar, stirring to dissolve the sugar completely.
- Remove the vegetables from the heat and discard the herb bundle.
- Stir in the vinegar mixture, olives, and capers. Adjust the seasoning.
Notes
Recipe and photo provided by Melissa’s - http://www.melissas.com
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
