Eggplant (Aubergine) Caponata
"I got this off of a Sicilian Culture web site."
- Ready In:
- 1hr 35mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 large eggplant, unpeeled, cut in 1/2 inch cubes
- 1 large onion, chopped
- 1 green pepper, seeded and chopped
- 1 tomatoes, ripe and chopped or (14 ounce) can crushed tomatoes
- 1⁄2 cup chopped green olives
- 3 minced garlic cloves
- 1⁄3 cup extra virgin olive oil
- 1⁄3 cup red wine vinegar
- 1 teaspoon sea salt
- 3 tablespoons sugar
- 1 1⁄2 teaspoons dried oregano
- 1 1⁄2 teaspoons dried basil
- 1 tablespoon capers, chopped
directions
- Combine all ingredients in a large enameled or stainless steel pot.
- Bring to a healthy simmer, stirring occasionally.
- You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
- The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
- Serve with garlic bread or croistini.
- If you decide to freeze this, it will stay for 2 months.
Questions & Replies
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Reviews
-
Great recipe. I might shorten the cooking time a bit, especially if using the slow simmer approach. I might also decrease the vinegar just a bit. However, this is a one pot, no bowls, easily prepared recipe which is wonderful. -
Great recipe, and soooo easy to make! I strongly advise to use only 1 tbs of sugar. You can always add more towards the end of cooking... I also replace half the vinegar with red wine. Thanks for sharing! -
A great vegetarian/vegan dish, but everyone loved it. I used brown sugar and kalamata olives instead of green. -
This is a wonderful caponata recipe. I made it for a party last night and had many compliments (and three requests for the recipe!) I used half the bell pepper (just my preference), and a little less red wine vinegar, and it came out delicious. -
Very good dip although I too will decrease the vinegar a bit next time. Also will decrease the bell pepper and maybe increase the tomatoes--just personal taste. Very good recipe.
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Tweaks
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Great recipe, and soooo easy to make! I strongly advise to use only 1 tbs of sugar. You can always add more towards the end of cooking... I also replace half the vinegar with red wine. Thanks for sharing!
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This is a wonderful recipe. My family is from Sicily, and there is a different caponata recipe for about every family. It is a sweet and sour eggplant, so it is suppose to be sweet. Try is with any pasta or potlenta plain or baked. Also makes a nice snack the next day with a slice of bread. Don't forget the vino!! I used red wine instead of the vinegar, and lots of fresh ground black pepper and red pepper flakes. Thanks for posting!! This is a great recipe!
RECIPE SUBMITTED BY
Gingerbear
United States
Me and my boyfriend have been together for 11 years now. We live on 40 acres and have 6 dogs and 4 Tennessee Walkers. We both work a lot of hours so there is never enough time in a day to get everything done. I absolutely love the outdoors. I also enjoy lifting weights, reading and playing with all of my beautiful animals. I absolutely love, love and love to cook. I like to cook a variety of things and also like love to bake. I like to just get in the kitchen and experiment with different things. If something does not turn out for me such as pie crust or gravy I will keep trying until I can make it work. Only problem is, when I finally make it work it may not work again the time after that. It is fun though and I do consider myself a pretty good cook for the most part. I also love slow cooker recipes. Those are my most favorite in the winter months.
