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Caponata is sweet and sour sicilian eggplant dish cooked with san marcano tomato, celery, olives, sweet bell peppers. Incredible by itself, served over steamed rice, or as a dip on a mezze platter.

CAPONATA

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10
Author: Hello Ani
Caponata is a sweet and sour Sicilian Eggplant dish. Cooked with San Marzano tomatoes, green olives, celery, onions, and capers. This flavorful dish can be eaten warm or cold. Serve it over steamed rice, by itself with crusty bread, or as a dip on a mezze platter!
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Ingredients

  • 2 eggplant - medium-sized, or 1 large (cubed)
  • 2 celery stalks - chopped
  • ½ red bell pepper - chopped
  • 1 red onion - medium-sized (chopped)
  • ½ cup green olives - sliced (I use Castelverano)
  • ¼ cup olive brine
  • 28 oz San Marzano tomatoes - whole, or diced (Canned)
  • ¼ cup red wine vinegar
  • 1 tablespoon sugar
  • salt & pepper to taste
  • 1 tablespoon capers
  • chopped fresh basil

Instructions

  • 1. Cut the eggplant into cubes. Add olive oil to a large frypan and over medium heat roast the eggplant. While eggplant is softening up a bit add the chopped onion, celery, and bell pepper. Add the chopped veggies to the eggplant, stir and add salt and freshly ground pepper. Cover the pan with a lid and cook for a few minutes until veggies have softened.
    2. Pour in your canned tomatoes, if using whole break them up a bit. We want to leave small chunks. Stir, then add red wine vinegar, olive brine, sugar, the sliced olives, and capers. Add the chopped basil leaves. Cover the pan with the lid again and let it simmer for about 10 minutes until the sauce will thicken up a bit.
    3. Taste your caponata to see if it needs a little bit more salt and pepper. ( Be careful not to add too much salt if using capers, since they are salty most of the time). Continue to cook for another 5 minutes. Garnish with more fresh basil.

Notes

Caponata can be served hot or at room temperature. You can serve it with crusty bread, as a side dish for chicken or fish. It also tastes great over steamed rice, and is a perfect companion on a mezze platter!
Caponata can be stored for several days in the refrigerator.
 

Nutrition

Calories: 71kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 236mg | Potassium: 479mg | Fiber: 5g | Sugar: 9g | Vitamin A: 409IU | Vitamin C: 18mg | Calcium: 43mg | Iron: 1mg
COURSE: Appetizer, Side Dish
CUISINE: Italian
KEYWORD: aubergine caponata, Caponata, caponata recipe, caponata rezept, Caponata Siciliana, roasted eggplant caponata, sicilian caponata recipe
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