Seweryn Dominsky
Delicious Italian Eggplant Caponata with a Tangy Twist
Caponata is a traditional Sicilian eggplant dish that offers a beautiful blend of sweet and tangy flavors. This hearty vegetable stew is typically enjoyed as an appetizer or side dish, and it pairs perfectly with crusty bread. Rich in Mediterranean ingredients like olives, capers, tomatoes, and of course, eggplant, this recipe will transport you straight to the sun-drenched coast of Sicily.
Ingredients:
– 1 large eggplant, diced
– 1/4 cup olive oil
– 1 medium onion, diced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup green olives, pitted and chopped
– 2 tbsp capers, rinsed and drained
– 1/4 cup red wine vinegar
– 1 tbsp sugar
– 1/2 tsp dried oregano
– 1/4 cup chopped fresh basil
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Eggplant: Start by salting the diced eggplant to remove excess moisture and bitterness. Place the eggplant in a colander, sprinkle with salt, and let it sit for about 30 minutes. Rinse well and pat dry with a clean towel.
2. Cook the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and celery, and sauté until they start to soften, about 5 minutes. Add the minced garlic and red bell pepper, and continue to cook for another 3-4 minutes.
3. Add the Eggplant: Add the prepared eggplant to the skillet and cook until it begins to brown and soften, about 10 minutes.
4. Add Tomatoes and Simmer: Stir in the diced tomatoes, olives, and capers. Also, add the red wine vinegar, sugar, and dried oregano. Mix well and bring to a simmer. Reduce the heat to low and let it cook for about 20-30 minutes until all the flavors have melded together and the vegetables are tender.
5. Season and Garnish: Season with salt and pepper to taste. Stir in the chopped fresh basil right before serving.
6. Serve: Transfer the caponata to a serving dish and garnish with freshly chopped parsley. Serve warm or at room temperature with crusty bread.
Enjoy this savory and tangy Italian Eggplant Caponata, perfect for any occasion!
