Caponata Recipe
Get ready to tantalize your taste buds with the delightful flavors of Caponata, a traditional Sicilian dish that's not only rich in history but also bursting with vibrant Mediterranean flavors.
Equipment
- Large Skillet
- Wooden spoon
- Cutting board
- Knife
Ingredients
- 2 large eggplants, diced
- 1 onion, finely chopped
- 2 celery stalks, chopped
- 1 red bell pepper, diced
- 1 can (14 oz) diced tomatoes
- 1/2 cup green olives, sliced
- 1/4 cup capers, drained
- 3 tbsp red wine vinegar
- 2 tbsp sugar
- Salt and pepper to taste
- Fresh basil for garnish
- Olive oil for cooking
Instructions
- Prep the Eggplant: Start by salting the diced eggplant and letting it sit for 30 minutes to remove excess moisture. Rinse and pat dry.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Sauté onion, celery, and bell pepper until softened.
- Add Tomatoes and Flavor: Stir in the diced tomatoes, olives, capers, red wine vinegar, sugar, salt, and pepper. Let it simmer for 10 minutes.
- Cook Eggplant: In a separate pan, cook the eggplant until golden brown. Add it to the tomato mixture and let it simmer for an additional 15 minutes.
- Garnish and Serve: Remove from heat, garnish with fresh basil, and let the flavors meld together. Caponata is best served at room temperature.