Eggplant Caponata Recipe
Caponata is a really delicious mixed vegetable dish with eggplant and black olives. It is full of flavor and is so versatile as you can serve it either hot or cold, as a starter or main meal. It can also be served with your favorite meat or fish dish.
Ingredients
- 2 small eggplant (aubergines)
- 2 green peppers
- 3 tablespoon olive oil
- 4 ripe tomatoes
- 1 stalk of celery
- 2 cloves garlic
- 1 teaspoon sugar
- 1 tablespoon white or red wine vinegar
- 4 oz black olives, pitted
- Salt and black pepper to taste
Instructions
- Cut the aubergines into thick slices and place in a sieve.
- Sprinkle them with salt and place a weight on top such as a bowl or plate and leave for half an hour.
- Deseed them and cut into thick strips.
- Rinse the aubergines under cold water and dry with kitchen paper.
- Saute (lightly fry) the aubergines and peppers in the olive oil for a few minutes.
- Remove from pan and keep warm.
- Add the tomatoes, celery, garlic and olives to the pan , cover and cook gently for about 15 minutes then season with salt and black pepper.
- Add some wine vinegar and a little sugar or honey if you prefer to add a sweeter flavour (you can taste as you add this for your liking.) Return the eggplant and peppers to the pan and simmer for 10 minutes.
- Add parsley to garnish.
Video
Notes
Serve your Caponata cold as a starter with fresh crusty French bread or toast. It can be left in the refrigerator for a few days to improve its taste, so make it ahead if you have time and relax when you are ready to serve!
Nutrition
Calories: 148kcalCarbohydrates: 24gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 550mgPotassium: 945mgFiber: 11gSugar: 14gVitamin A: 1437IUVitamin C: 70mgCalcium: 60mgIron: 1mg
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