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.
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.