Description
Indulge in the vibrant flavors of Italian Eggplant Caponata, a classic Sicilian dish that celebrates the bounty of summer. With tender eggplant, sweet tomatoes, and briny olives mingling harmoniously, each bite evokes nostalgia and warmth. Perfect as an appetizer or side dish, this recipe is versatile enough to be enjoyed warm or cold, making it a delightful addition to any gathering.
Ingredients
Scale
- 2 medium eggplants (about 1 lb), diced
- 3 tbsp extra virgin olive oil
- 1 large sweet onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) whole San Marzano tomatoes
- 1/4 cup pitted green olives, sliced
- 2 tbsp capers, rinsed and drained
- 2 tbsp balsamic vinegar
- Fresh basil leaves for garnish
- Sugar (optional, to taste)
Instructions
- Prepare the eggplant: Wash and dice eggplants into small cubes. Sprinkle with salt and place in a colander for 20 minutes to draw out moisture.
- Sauté vegetables: In a large skillet over medium heat, warm olive oil. Add onions and sauté until translucent (about 5 minutes).
- Add garlic and eggplant: Stir in minced garlic followed by the salted eggplant cubes. Cook until softened and slightly caramelized (10–12 minutes).
- Mix in tomatoes and olives: Add canned tomatoes with juices and sliced green olives. Simmer on low for 15–20 minutes until thickened.
- Finish with capers and vinegar: Stir in capers and balsamic vinegar before serving. Adjust seasoning if necessary.
- Serve hot or cold: Allow to cool slightly before serving; tastes even better after resting for an hour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup (125g)
- Calories: 120
- Sugar: 6g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg