Caponata is a sweet and sour Sicilian dish that goes back centuries in history. It is made with hearty eggplant (aubergine), sweet onion, and tangy tomato. Caponata is a versatile dish and it can be served as a dip for bread, on top of crunchy crostini, or as a side dish.
If you are looking for a unique and flavorful appetizer recipe, then try Eggplant Caponata. It is a healthy, fun, and nutritious recipe that will leave a lasting impression on your guests’ taste buds.
In this post, we will walk you through a simple recipe on how to make Eggplant Caponata at home. It is quick, easy, and delicious. So, let’s get started!
- 1 large eggplant, diced
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 small red bell pepper, diced
- 1/4 cup raisins
- 1/4 cup pitted kalamata olives, sliced
- 2 tablespoons capers
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- Salt and pepper to taste
Begin by dicing the eggplant into small cubes and sprinkle with salt. Let the eggplant sit for about 30 minutes to release its moisture.
Rinse the eggplant with cold water and pat dry with a clean towel.
In a large frying pan, heat up the olive oil over medium heat. Add the eggplant and cook until golden brown, about 10 minutes.
Remove the eggplant from the pan and set it aside on a paper towel-lined plate.
In the same pan over medium heat, sauté the sweet onion and red bell pepper for about 5 minutes, stirring frequently.
Add the minced garlic, tomato paste, sugar, salt, and pepper. Cook for additional 2-3 minutes, until fragrant.
Add the cooked eggplant, raisins, kalamata olives, capers, and red wine vinegar. Reduce heat to low and cook for about 20 minutes until the ingredients are well combined and tender.
Remove from heat and let the caponata cool in the dish. Finally, transfer it to a serving bowl and chill in the refrigerator. Caponata is best when it is cold.
Once your caponata has chilled in the refrigerator, serve it on top of crostini, with crusty bread, or as a side dish for grilled vegetables or fish.
Eggplant Caponata is a healthy, delicious, and easy-to-make appetizer that can be served at any gathering or as part of your family dinner. The dish is traditionally served cold or at room temperature, so it’s perfect for making ahead of time.
The sweetness of the raisins, the tanginess of the capers and vinegar, and the saltiness of the olives make for a perfect balance of flavors in this dish. Give this recipe a try and impress your guests with this classic Italian dish. Bon appétit!