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Caponata: An Italian Eggplant Favorite

GraziellaTV's picture
Graziella cooks up a favorite Italian dish used as both a sauce for pasta and a cold appetizer on bread or crackers.
Ingredients
  Olive oil 2 Tablespoon (As required to coat the bottom of the pan)
  Garlic cloves 3 Medium, chopped
  Yellow onion 1⁄2 Medium, chopped
  Purple eggplant 2 Large, cut into chunks
  Sea salt To Taste
  Ripe tomatoes 7 Medium, de-seeded and chopped
  Dried oregano 1 Teaspoon
  Salted capers 2 1⁄2 Teaspoon (2 to 2 1/2 tsp used)
  Ground black pepper To Taste
  Gaeta olives 4 Teaspoon, pits removed
  Flat leaf parsley 2 Tablespoon
Directions

MAKING
1. Heat up a pan with olive oil. Add the chopped garlic and onions. Saute for a while.
2. Add the chopped purple eggplants, sea salt to taste, stir them gently, cover the pan and let it cook for a few minutes.
3. Add the chopped tomatoes, dried oregano, capers, freshly ground pepper, sea salt (only if required) and pitted gaeta olives. Stir gently, cover the pan and simmer for about 10 minutes.
4. After 10 minutes, add fresh Italian parsley and stir for another couple of minutes before turning off the stove.

SERVING
5. Serve as a sauce over pasta or serve cold as a dip with crackers of your choice.

Recipe Summary

Difficulty Level: 
Easy
Channel: 
VeganLife
Cuisine: 
Sicilian
Taste: 
Savory
Method: 
Simmering
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
8

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