Eggplant Caponata Recipe

Eggplant Caponata Recipe

This eggplant caponata is a tangy, mouthwatering blend of sautéed veggies and Sicilian ingredients. The first bite will transport you across the world!

Course Appetizer

Cuisine Italian

Keyword Eggplant Caponata, Eggplant Caponata Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 96kcal

Author Natalya Drozhzhin

Ingredients

4 tbsp oil olive or avocado, divded
2 large eggplants (about 4 cups) diced into 1/2 inch pieces
1 medium onion finely chopped
1/2 cup celery finely diced
3 garlic cloves minced
2 large tomatoes (about 2 cups) diced
1/2 cup pitted green olives roughly chopped
3 tbsp capers
1/4 cup tomato paste
2 tbsp granulated sugar
3 tbsp red wine vinegar
1 tsp salt adjust to preference
1/4 cup fresh basil chopped

US Units - Metric

Instructions

In a large skillet over medium-high heat, heat 3 tbsp of oil. Add the diced eggplant and sauté until it is cooked through and golden brown, about 10-15 minutes. Transfer the eggplant to a clean plate.
In the same skillet, heat the remaining 1 tbsp oil over medium heat. Add the onions and celery, and cook until they are softened, about 8-10 minutes. Add the garlic and cook for another minute.
Stir in the tomatoes, olives, capers, tomato paste, sugar, and red wine vinegar. Season the mixture to taste with salt and simmer for about 10-15 minutes, or until the tomatoes have softened and the sauce has thickened.
Add the cooked eggplant back in. Toss everything together and cook for another few minutes, just until it's all incorporated. Sprinkle with the fresh basil and enjoy!

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