Italy · Vegetable and Mushroom Dishes
Caponata
Eggplant cubes fried golden, then simmered with tomatoes, celery, capers, and olives in a sweet-sour agrodolce sauce.
Ingredients
- eggplant, cut into 2.5 cm cubes1 large
- extra virgin olive oilto taste
- yellow onion1
- red bell pepper1
- celery2 small stalks
- chopped tomatoes1 cup
- capers2 tbsp
- seedless green olives1/4 cup
- raisins1/4 cup
- honey2 tsp
- bay leaf1
- red pepper flakes1/4-1/2 tsp
- red wine vinegar1/4 cup
- dry white wine1/4 cup
- fresh parsley2 tbsp
- fresh mint2 tbsp
- salt and black pepperto taste
Method
- 1Preheat the oven to 200°C. Salt the eggplant cubes and leave them in a colander for 20-30 minutes to drain and remove bitterness. Blot with a paper towel.
- 2Place the eggplant cubes on a baking tray, drizzle with 3 tablespoons of olive oil and stir. Bake for 25-30 minutes until golden.
- 3In a large skillet, heat 2 tablespoons of olive oil. Add the onion, bell pepper and celery. Season with a pinch of salt and black pepper. Cook, stirring, for about 5-7 minutes until the vegetables are soft.
- 4Add the tomatoes, capers, olives, raisins, honey, bay leaf and red pepper flakes. Pour in the vinegar and white wine. Stir and simmer over medium heat for about 10 minutes.
- 5Add the roasted eggplant to the skillet and cook for another 2-3 minutes to allow the eggplant to soak up the sauce. Remove from heat and add the fresh parsley and mint.