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Eggplant caponata recipe

Eggplant caponata recipe

For those seeking to increase their vegetable intake, eggplant caponata is a delectable and nutritious option. This classic Italian dish blends eggplant, tomatoes, onions, capers, and olives with a sweet and tangy sauce to create a delightful and satiating meal. 
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Course: Appetizer
Cuisine: Italian
Keyword: Eggplant caponata
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 145kcal

Ingredients

  • 2 medium-sized eggplants
  • 2 medium-sized tomatoes, diced
  • 1 onion, diced
  • Olive oil for frying
  • 3 tablespoons balsamic vinegar
  • Salt to taste
  • 2 tablespoons capers
  • ½ cup sliced olives
  • 1 tablespoon sugar

Instructions

  • To prepare the eggplants, chop them into 1-inch pieces and sprinkle them with salt.
  • Leave them for approximately 30 minutes, during which time they will release excess water
  • Heat up a large skillet over medium heat and pour in some olive oil.
  • Saute the eggplant cubes for 10-15 minutes until they turn a crispy brown on all sides.
  • Take the eggplant out of the pan and reserve it.
  • Sautee diced onions in the pan until they become tender and translucent.
  • After that, add diced tomatoes, capers, and sliced olives to the pan and cook the mixture for roughly 5-7 minutes until the tomatoes have released their juices and the texture has thickened slightly.
  • Stir in the cooked eggplant after adding it back to the pan.
  • Add salt, sugar, and balsamic vinegar as desired.
  • Cook for an additional 5-7 minutes after combining.
  • Before serving, take the caponata off the stove and allow it cool slightly.

Nutrition

Serving: 1g | Calories: 145kcal | Carbohydrates: 8g | Protein: 3g | Fat: 8g