Eggplant Caponata Recipe A Mediterranean Dish

❤️About This Recipe

• It is just a matter of taste, when and how you serve it.
• It is a great recipe for vegetarians, macro counters, and keto dieters.
• It is full of gorgeous healthy sunshine vegetables for lovers of ripe sunny tomatoes, aubergines, and peppers, it is a fabulous dish.
• If you have never been to the Provencal area of the South of France this recipe will transport you there with its wonderful aromas of these beautiful vegetables, as they simmer away in your kitchen.
• Economical, quick, and easy to make!

📸Ingredient Shot

📝Ingredient Notes

• After cutting the eggplant into small cubes or slices. Sprinkle with salt and let it sit for about 30 minutes to draw out excess moisture, this helps keep it firm without becoming mushy. But if you don’t mind extra juice then skip this step.
• You can add 1-2 tablespoons of raisins or honey instead of sugar if you prefer, to add a little sweetness.
• You can substitute the same amount of red wine for the red wine vinegar or a partial amount like 50/50.
• This recipe uses black olives (I like black olives that have been cured in oil sometimes with oregano, garlic, and hot pepper flakes, which always happens after being covered in salt for a time. But you can use canned or frozen)
• Green olives are also very good and you can choose to use both black and green.
• Capers are an option for an added tangy flavor.

NOTE: Just a note about cooking with alcohol. For many years people have believed that cooking food with wine or any other alcoholic beverage will cause the alcohol to dissipate. This is a misconception as alcohol is not easily removed and even after hours of cooking, there will be a percentage still in the food. Many scientific studies have been conducted about this and here is an to explain it.

🔢Instruction

Prepare the eggplant first and while step 1 is under way prepare the other vegetables.

Step 1

Prepare the Eggplant: After slicing the eggplant into thick slices, place in a sieve, sprinkle with salt, let sit for 10 minutes, then place a heavy dish on top to squeeze out the excess water. Rinse, dry with a kitchen towel and deseed.

Step 2

Sauté Vegetables: Heat a heavy-bottomed pan (mine is cast iron) over medium heat, then add oil, eggplant, and sliced peppers. Sauté lightly, do not brown. Remove and keep warm.

Step 3

Cook the Tomatoes: Add more oil, then tomatoes. (I slice mine in the pan with double-bladed kitchen scissors.) Soften tomatoes, don't cook to mush.

Step 4

Add Aromatics and Olives: Add onions, celery, garlic, and olives to the tomatoes. Stir well then add salt and pepper. Turn down heat to medium-low and simmer covered for 7-8 minutes.

Step 5

Balance the Flavors: Add the wine vinegar and sugar, stir well. Taste and add more if desired.

Step 6

Combine and Simmer: Add the eggplant and peppers back to the pan, stir well, cover, and simmer for 5-6 minutes

Step 7

Ready to Serve: Your delicious vegetable meal is ready to be ladled into serving dishes and enjoyed!

• Serve it hot or cold as a starter, side dish, or main course.
• With Brioche Bread Recipe, or toasted Baguette slices of cheddar, provolone, or your favorite French Cheese, and cold meat.
• A side for a meat dish like Beef Carbonnade (Beef Steak In Beer) or Braised Beef.
• Or, a fish dish like Haddock In Basil Sauce or pan-fried Plaice Fish.
• Enjoy it as a bruschetta topping.
• Or along with a rice dish like Rice Pilaf or Fried Rice With Shrimp.

❄️Storage

Caponata is best served at room temperature or slightly chilled. This dish gets better over time, making it an excellent choice for prepping ahead for a meal! Store leftovers in an airtight container in the fridge for up to five days.

Freezing is not recommended as vegetables will likely be mushy in my opinion, but I have never tried it. Some people say you can but bring it to room temperature before eating or reheating.

🍷Wine Pairing

Dry White Wines:

• Pinot Grigio or Vermentino: Both have acidity and lightness to complement the tangy, sweet, and savory aspects of Caponata without overpowering it. Vermentino's citrus notes will work well with this recipe.

Light Reds:

• Pinot Noir or Gamay: Bring out the richness of the vegetables and blend with the sweet-tart notes of the raisins (if included) and tomatoes.

Rosé: Offers a good middle ground match as it brings the freshness of whites and the fruity richness of reds.

Cheers! 🥂