Sicilian Eggplant Caponata Recipe

Caponata is a Sicilian eggplant relish or appetizer that can be served hot or cold. Delicious on toasted crusty bread!

Sicilian Eggplant Caponata Recipe

Sicilian Eggplant Caponata Recipe

Krysta
Caponata is a Sicilian eggplant relish or appetizer that can be served hot or cold. Delicious on toasted crusty bread!
Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 30 minutes
Course Appetizer
Servings 16
Calories 54 kcal

Ingredients
  

  • 1 eggplant peeled and cut into ½-inch cubes
  • salt to taste
  • ¼ cup olive oil divided
  • 1 cup finely chopped celery
  • 1 medium onion finely chopped
  • 1 clove garlic minced
  • 1 ½ cups canned plum tomatoes drained and coarsely chopped
  • 12 green olives pitted and coarsely chopped
  • 1 ½ tablespoons drained capers
  • 1 tablespoon tomato paste
  • 1 teaspoon freshly minced oregano
  • 2 tablespoons red wine vinegar
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • ground black pepper to taste
  • 2 teaspoons minced fresh parsley or to taste

Instructions
 

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
  • Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
  • Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

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