Looking for a delicious and easy-to-make recipe that’s bursting with flavour? Look no further than this Caponata recipe.
Caponata is one of Sicily’s essential dishes, it is a vegetarian eggplant/aubergine salad. With its perfect blend of sweet and savoury flavours, this dish is sure to be a hit with your family and friends. So why not give it a try today and see for yourself?
2 tbsp – Pine nuts (toasted)
2 tbsp- Basil (chopped)
1 tbsp – Capers (rinsed)
15 – Green or Black olives (pitted)
1 tsp – Kosher salt
1 tbsp – White wine or red wine vinegar
1 tbsp – Granulated white sugar
3 – Tomatoes (diced)
3 stalks – Celery stalks with leaves
2 – Garlic cloves (minced)
1 – Sweet onion (diced)
1 lb – Eggplant
6 tbsp – Extra virgin olive oil
First heat 4 tablespoons of oil in a pan and then cook eggplant until it softens and turns brown.
Take it out on a plate.
Now put the remaining oil in the pan and cook the onion in it until it turns golden brown. Next, add garlic to the pan and stir it for 8 to 10 minutes.
Garlic cloves will also turn golden by the end.
Add tomato, celery and cooked eggplant to the pan and toss them around for a while.
Add spices and the rest of the ingredients in the pan too, and keep some pine nuts and basil leaves at the side.
Let all the ingredients cook for a while and then transfer them to a serving bowl.
Garnish with nuts and basil leaves before serving.
After cooking the Caponata, it’s important to let it cool down to room temperature before serving. This will allow the flavours to meld together and intensify. Once cooled, you can serve the Caponata as a side dish or appetizer with some crusty bread or crackers. It also makes a great topping for grilled meats or fish.