Caponata Recipe

Ingredients

• 2 medium-sized eggplants, cut into small cubes
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 celery stalk, chopped
• 1/4 cup of capers, drained and rinsed
• 1/4 cup of green olives, chopped
• 1/4 cup of red wine vinegar
• 1/4 cup of tomato sauce
• 1 tablespoon of sugar
• 1/4 cup of olive oil
• Salt and black pepper to taste

Instructions

1. Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the eggplants and stir occasionally until they are browned, about 8-10 minutes. Transfer to a plate and set aside.
2. Heat the remaining olive oil in the same pan. Add the onion and garlic and cook until the onion becomes translucent, about 5 minutes.
3. Add the red bell pepper and celery and cook for another 5-7 minutes until the vegetables are softened.
4. Stir in the tomato sauce, sugar, and red wine vinegar. Add the capers, olives, and eggplants, and season with salt and black pepper to taste. Cook for an additional 10-15 minutes until the flavors are well combined.
5. Remove from heat and let the caponata cool to room temperature. Serve in a bowl with slices of crusty bread.

Verdict

Caponata is a flavorful and healthy eggplant salad that is perfect for a light lunch or a side dish. The combination of eggplants and tangy vegetables makes it an irresistible dish that you’ll keep coming back to.

Serving Suggestions

Caponata can be served hot or at room temperature. It is perfect as a side dish for grilled or roasted meats and can also be served as a vegan main course with some crusty bread or pasta. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.