Eggplant caponata

• For 4 people
• Preparation time : 60 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Eggplant
  • Eggplant : 1 large
  • Salt : 1 teaspoon
  • Olive oil : 3 tablespoons
  • Onion : 1 medium, finely chopped
  • Garlic : 2 cloves, minced
  • Celery : 1 stalk, finely chopped
  • Red bell pepper : 1 medium, diced
  • Green olives : 1/2 cup, pitted and chopped
  • Capers : 2 tablespoons
  • Tomato paste : 2 tablespoons
  • Red wine vinegar : 2 tablespoons
  • Sugar : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Fresh basil : 1/4 cup, chopped

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).
• Cut the eggplant into 1-inch cubes and place them in a colander. Sprinkle with salt and let them sit for 30 minutes to remove excess moisture.
• Rinse the eggplant cubes and pat them dry with a paper towel.
• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant cubes and cook until they are golden brown and tender, about 10 minutes. Remove from the skillet and set aside.
• In the same skillet, add the remaining tablespoon of olive oil and sauté the onion, garlic, celery, and red bell pepper until they are softened, about 5 minutes.
• Add the cooked eggplant cubes back to the skillet, along with the green olives, capers, tomato paste, red wine vinegar, sugar, salt, and black pepper. Stir well to combine.
• Reduce the heat to low and let the caponata simmer for 15 minutes, stirring occasionally.
• Remove from heat and let it cool to room temperature.
• Stir in the fresh basil just before serving.

Tips

• Serve the eggplant caponata as a side dish or as a topping for crostini.
• The caponata tastes even better the next day, so you can make it in advance and refrigerate it overnight.

Information

• Caponata is a traditional Sicilian dish made with eggplant, tomatoes, and various other vegetables. It is typically served as an appetizer or a side dish.