Eggplant Caponata

 Eggplant Caponata

 

There’s nothing like a funny meat quote. There is no meat in my eggplant caponata and I’m sorry to disappoint you, I don’t have a funny meat quote either. But I have a good recipe for all who despise the meat and all who are embarking on a Lenten journey.
In Sicily caponata is a popular, picturesque and refreshing summer dish of eggplants and tomatoes a.k.a. “taste of Sicilian passionate kiss of the sun”. With caponata, I’m bringing Sicily home and hoping the sun will tag along, but served warm alongside mashed potatoes or pasta I find it nourishing enough even for cold days.

 

I love how versatile this dish is: serve with crusty bread for a hearty appetizer, warm or cold, as a side dish or vegetarian main dish. The spiciness is perfectly paired up with sweetness and nuttiness of the eggplant.

 

Ingredients:
Serves 2-4

 

1 large Eggplant
1 small Onion, diced
1 can (16 oz) Diced Tomatoes
1/3 cup pitted Green Olives, sliced (optional)
1 tablespoon Capers (optional)
1 teaspoon Crushed Red Pepper
1 Celery stalk, diced
1 tablespoon Olive Oil
1 tablespoon Vegetable Oil
1 tablespoon Vinegar
1 tablespoon Basil (fresh or dry)
½ teaspoon Sugar
Salt to taste

 

Directions:

 

Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture.
In a saucepan sauté onions until softened. Add diced tomatoes with juices and cook until it thickens.
Meanwhile, rinse eggplant with hot water (removes bitterness) and pat dry with paper towels.
In a large skillet over high heat, heat the olive and vegetable oil. Quickly fry the eggplant pieces until browned.

 

Eggplant Caponata
Eggplant Caponata

 

 

 

 

 

 

 

 

 

 

 

Add the chopped celery and fry tree more minutes.
Pour in the tomato sauce, olives, capers and salt to taste. Mix well and sauté for five minutes. Add sugar, vinegar, basil and crushed red pepper. Lower heat; simmer for five minutes. Serve.

 

Eggplant Caponata

 

Eggplant Caponata

Eggplant Caponata

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Eggplant Caponata

Nourishing Sicilian vegetarian dish of eggplants and tomatoes is a bit spicy with just a right amount of sweet. You don't believe me? Try it!

Ingredients

  • 1 large Eggplant
  • 1 small Onion, diced
  • 1 can (16 oz) Diced Tomatoes
  • 1/3 cup pitted Green Olives, sliced (optional)
  • 1 tablespoon Capers (optional)
  • 1 teaspoon Crushed Red Pepper
  • 1 Celery stalk, diced
  • 1 tablespoon Olive Oil
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Vinegar
  • 1 tablespoon Basil (fresh or dry)
  • ½ teaspoon Sugar
  • Salt to taste

Directions

Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture.

In a saucepan sauté onions until softened. Add diced tomatoes with juices and cook until it thickens.

Meanwhile, rinse eggplant with hot water (removes bitterness) and pat dry with paper towels.

In a large skillet over high heat, heat the olive and vegetable oil. Quickly fry the eggplant pieces until browned.

Add the chopped celery and fry tree more minutes.

Pour in the tomato sauce, olives, capers and salt to taste. Mix well and sauté for five minutes. Add sugar, vinegar, basil and crushed red pepper. Lower heat; simmer for five minutes. Serve.

Notes

Serve with crusty bread for a hearty appetizer, warm or cold, as a side dish or vegetarian main dish alongside mashed potatoes or pasta.

https://all-thats-jas.com/2015/03/caponata.html

Looking forward to connecting with you soon.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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21 Comment

  1. […] is your favorite vegetable recipe? Do you like eggplants? You might like these recipes: eggplant caponata, bouranee baunjan, roasted eggplant fan or a classic eggplant […]

  2. […] the past years, I learned to love it and as you can see here, often enjoy it as a main dish, side dish and an […]

  3. Reply
    Kristina @ myownhomeblog.com
    March 26, 2015 at 7:28 pm

    All I can say is “YUM!” I looooooove eggplant!

    Thanks for sharing at Talented Tuesday! Hope to see you again this week 🙂

    1. Reply
      allthatsjas
      March 27, 2015 at 8:49 am

      😀

  4. Reply
    jacquiodell
    March 23, 2015 at 10:57 pm

    This sounds pretty good. A good time to try eggplant. Thank you for linking up to Party Time and we hope to see you again next week!

    1. Reply
      allthatsjas
      March 24, 2015 at 8:53 am

      Thanks for stopping by!

  5. Reply
    Lou Lou Girls
    March 23, 2015 at 5:31 pm

    This looks incredible! I’m drooling right now. Pinned and tweeted. We are so thrilled to have you at our party. Please stop by tonight at 7, so we can see your amazing projects. Lou Lou Girls

    1. Reply
      allthatsjas
      March 23, 2015 at 8:28 pm

      Thank you LLG! Hugs

  6. Reply
    Baking In Pyjamas
    March 22, 2015 at 12:31 pm

    This looks really yummy, I can imagine It would go really well with a nice crusty loaf of bread. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!! Laura@Baking in Pyjamas

    1. Reply
      allthatsjas
      March 22, 2015 at 4:14 pm

      Yes, it does! Thanks for stopping by!

  7. Reply
    joylovefood
    March 19, 2015 at 5:11 pm

    Looks delicious! I’ve never made caponata, will have to give this a try and will definitely include the capers and green olives, yum. Thanks for sharing at What’d You Do This Weekend? I hope you will join us again this Monday!

    1. Reply
      allthatsjas
      March 20, 2015 at 9:28 am

      It really tastes better than it looks, lol.

  8. Reply
    Holly
    March 19, 2015 at 2:21 pm

    Thanks for linking up with Waiting on…Wednesday @ While I’m Waiting!

    Have a great day!

  9. Reply
    bacurran
    March 19, 2015 at 8:22 am

    I LOVE eggplant caponata!!! I like to eat it as a sandwich with some asiago cheese melted on top! It really is the perfect Lenten dish! Thank you so much for sharing at SYS and have a great weekend!!!
    XO Barbara

    1. Reply
      allthatsjas
      March 19, 2015 at 11:36 am

      Ohhh, cheese! Of course! Why didn’t I think of that? Thanks, Barbara!

  10. Reply
    Marcela (tortadellafiglia)
    March 15, 2015 at 1:37 pm

    Wow! Such a lovely dish! I wish to give your recipe a try!

    1. Reply
      allthatsjas
      March 15, 2015 at 9:52 pm

      Thank you, Marcela! Give it a try 🙂

  11. Reply
    Bam's Kitchen
    March 14, 2015 at 7:52 am

    Looks delicious and great for those meatless Mondays, etc. I think I would love mine on top of some polenta. Delish.I am sorry I missed Thursdays fun, this week went by so fast I completely forgot. Will try to hook up on Thursday this upcoming week. Sharing of course!

    1. Reply
      allthatsjas
      March 14, 2015 at 8:02 am

      Oh, polenta! Yes, thanks for the reminder! I love sauteed peppers and onions over polenta so, naturally, caponata would pair up very well too. You’re the best 😀

  12. […] the bitterness out. I can truly say that I love eggplant prepared in any way possible. I liked both Caponata and Eggplant Pasticcio recipe enough to blog about it and I equally like this one. I was looking for […]

  13. Reply
    Paula
    May 25, 2012 at 1:17 pm

    Yumm-o!! We made this last night along with some whitefish, very tasty!

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