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Italian Caponata with Eggplant


A traditional Sicilian vegetable dish that is slightly reminiscent of ratatouille with its ingredients. You can serve caponata in small portions as an appetizer or as a main course. It is also excellent as a light side dish to meat.
(more...)

A traditional Sicilian vegetable dish that is slightly reminiscent of ratatouille with its ingredients. You can serve caponata in small portions as an appetizer or as a main course. It is also excelle...

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Cook time30 minYield4 serving


Ingredients

  • 2 eggplants
  • 1 red onion
  • 3 cloves garlic
  • 10 cherry tomatoes
  • 10 pieces of green and black olives
  • 2 tablespoons capers
  • olive oil
  • vinegar
  • fresh parsley and basil
  • salt and pepper

Cooking guidelines

Cut the eggplant into small cubes (approx. 1-2 cm), salt and allow excess water to drip.

Fry the eggplant deeply in a pan with a drop of oil. Once the cubes are lightly roasted and softened, add the chopped onion and after a while also the garlic.

Roast the whole mixture for a few minutes and then drizzle the vegetables with about 2 tablespoons of wine vinegar and let it evaporate.

Sprinkle with capers, tomatoes, olives and simmer gently together so that the vegetables do not lose their color and disintegrate.

Finally, season the mixture with salt, pepper and fresh herbs. Serve with a crispy, buttered baguette.

You can add small beans, corn, chickpeas or peanuts.


  • Chef: Adela
  • Published:

Category: Vegetables

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