Eggplant (Aubergine) Caponata

Name: Eggplant (Aubergine) Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4-6 serving(s)
Ingredients: olive oil; 2 large eggplants or 4 small eggplants, small dice; 1 large red pepper, small dice; 1 medium green pepper, small dice; 2 medium red onions, small dice; 3 tablespoons garlic, chopped; 4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole); 6 anchovy fillets, minced (optional); 1 cup balsamic vinaigrette; 3/4 cup brown sugar; 3/4 cup tomato puree; 1 bunch basil, chiffonade (means finely chopped); 2 tablespoons oregano, chopped; salt and pepper; 1/2 cup red wine vinegar; 1 cup pitted green olives (usually come in a jar stuffed with pimentos)

Submitted by Steve P.

"Italian Style Eggplant Appetizer. Very versatile. It's equally good served warm or at room temperature with crusty Italian bread, as well as hot over pasta or chilled as a salad."

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photo by Jonathan Melendez

Ready In:: 45mins
Ingredients:: 16
Serves:: 4-6

ingredients

olive oil
2 large eggplants or 4 small eggplants, small dice
1 large red pepper, small dice
1 medium green pepper, small dice
2 medium red onions, small dice
3 tablespoons garlic, chopped
4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole)
6 anchovy fillets, minced (optional)
1 cup balsamic vinaigrette
³⁄₄ cup brown sugar
³⁄₄ cup tomato puree
1 bunch basil, chiffonade (means finely chopped)
2 tablespoons oregano, chopped
salt and pepper
¹⁄₂ cup red wine vinegar
1 cup pitted green olives (usually come in a jar stuffed with pimentos)

directions

Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
Brown the eggplant in the oil in small batches.
Set aside in a stainless steel bowl.
Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
Heat more oil.
Sauté peppers until soft.
Add sautéed peppers to bowl with the eggplant.
Cook onions and garlic until onions are tender.
Add brown sugar and vinegar and cook 2 minutes more.
Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
Pour sauce over eggplant and peppers and toss to coat.
Add capers, anchovies and herbs, and mix well.
Adjust seasonings to taste.
Serve warm or at room temperature with slices of crusty Italian bread.
Also excellent served hot on top of pasta or chilled and served as a salad.

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Reviews

I just love this! I also put raisins(golden) in along with the capers.

Rita1652
This is a delicious dish, however your recipe is not in the traditional way. This is a Sicilian dish and we don't use peppers, nor balsamic vinegrette or brown sugar. The authentic way is to use cut whole tomatoes, ONLY Green olives, not the pimentos, red wine vinegar and white sugar to taste. This is a sweet/sour dish. Room temperature over a nice crusted bread or toasted crusted bread is ideal. This is a rustic dish and no pre-manufactured products are needed (puree & balsamic vinegrette)

Laura M.
I have now made this several times. This is an excellent and versatile recipe--I even froze a bunch of it and have reheated it to serve with pasta or as relish for a main dish. I did leave the skin on the eggplant for color and fiber. I also added a bit of white wine. thanks for posting!

spatchcock
Such a delicious recipe! I made it just as directed and it turned out great. Perfect as a side or a light summer meal with some crusty bread on the side.

Jonathan Melendez
This caponata was excellent. Very fresh tasting and had lively flavors. I skinned the eggplant because I don't like the toughness the skin sometimes has. Skipped the anchovies, although next time, I might get brave and try them. I served this on lightly toasted sliced baguette. Made a perfect light supper with a chilled bottle of white wine. Thanks 1Steve.

ratherbeswimmin