Eggplant Caponata

Eggplant Caponata

By Marc Gottlieb
This eggplant caponata is a classic Italian accompaniment and one of my favorite catering dishes.

Posted in:
Cuisines:
  • Prep Time : 15 min
  • Cook Time : 40 min
  • Ready Time : 55 min

Servings

1.5 1455s

Ingredients

  • 3 743s
  • 500 1451s diced
  • 1 483 cubed
  • 2 1468s roasted
  • 1 1468 roasted
  • 20 1451s minced
  • 200 1451s
  • 40 mililiters
  • 50 1451s sliced
  • 50 1451s

Directions

  1. Roast peppers over an open flame.
  2. In a large pot, saute onions in olive oil until translucent.
  3. Add eggplant, garlic and tomato paste.
  4. Peel roasted peppers and dice. Add to eggplant.
  5. Add olives. Cook covered over low heat, stirring frequently, until eggplants are completely soft.
  6. Remove from fire. Add capers and vinegar.
  7. Season to taste with salt and pepper.
Serve the caponata at room temperature as a salad or condiment to crackers. You can leave out the olives, but I don't recommend leaving out the capers. Rinse them under running water to mute the flavor.