This easy Caponata recipe is a traditional Sicilian dish made with eggplant, tomatoes, and various vegetables, creating a sweet and sour flavor. Perfect as an appetizer, side dish, or even a main course with bread.
Preparation time
15min
Cooking time
35min
Ingredients
6 Servings
- 1 bell pepper
- 2 g black pepper
- 30 g capers
- 2 stalks celery
- 2 eggplant
- 10 g fresh basil
- 3 cloves garlic
- 100 g green olives
- 60 ml olive oil
- 1 onion
- 60 ml red wine vinegar
- 5 g salt
- 15 g sugar
- 30 ml tomato paste
- 400 g tomatoes
Directions
Step 1
Heat olive oil in a large skillet over medium heat. Add the eggplant and cook until golden brown, about 10 minutes. Remove and set aside.
Step 2
In the same skillet, add the onion, celery, and bell pepper. Cook until softened, about 5 minutes.
Step 3
Add the garlic and cook for another minute until fragrant.
Step 4
Stir in the diced tomatoes, tomato paste, red wine vinegar, and sugar. Bring to a simmer.
Step 5
Return the eggplant to the skillet and add the capers, olives, salt, and black pepper. Stir well to combine.
Step 6
Reduce heat to low and simmer for 20 minutes, stirring occasionally.
Step 7
Remove from heat and let cool slightly. Stir in fresh basil before serving.