Caponata

• For 6 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Eggplant Mixture
  • Eggplant : 2 large, diced
  • Salt : 1 tsp
  • Olive Oil : 1/4 cup
  • Onion : 1 large, chopped
  • Celery : 2 stalks, chopped
  • Green Olives : 1/2 cup, sliced
  • Capers : 1/4 cup
  • Tomato Sauce : 1 cup
  • Red Wine Vinegar : 1/4 cup
  • Sugar : 1 tbsp
  • Salt and Pepper : to taste

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Roast the Eggplant
• Spread the diced eggplant on a baking sheet, sprinkle with salt, and let it sit for 15 minutes.
• Rinse the eggplant and pat dry. Toss with 2 tbsp of olive oil and roast for 20-25 minutes until golden.
• Prepare the Caponata
• In a pan, heat the remaining olive oil and sauté the onion and celery until softened.
• Add the olives, capers, tomato sauce, vinegar, sugar, and roasted eggplant. Cook for 10 minutes.
• Season with salt and pepper to taste.
• Let it cool before serving.

Tips

• Caponata tastes even better the next day after the flavors have had time to meld.
• Serve Caponata as a side dish, on crostini, or with crusty bread.

Information

• Caponata is a versatile dish that can be served warm, at room temperature, or cold.