Description
Eggplant Caponata is a vibrant Sicilian dish bursting with flavor, perfect for any occasion. This sweet-and-sour vegetable medley combines tender roasted eggplants, ripe tomatoes, briny olives, and tangy balsamic vinegar, creating a delightful balance that will tantalize your taste buds. Serve it warm or chilled as an appetizer or side dish, and enjoy the memories it brings of family gatherings and joyful celebrations.
Ingredients
Scale
- 2 medium eggplants (about 1 lb), cubed
- 2 cups ripe tomatoes, chopped
- 1 cup pitted green olives (such as Castelvetrano), chopped
- 1 medium red onion, diced
- 2 tbsp capers, rinsed
- 3 tbsp balsamic vinegar
- 1/4 cup fresh basil, chopped
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prep the Eggplants: Wash and cube the eggplants. Sprinkle with salt and let sit for 20 minutes to draw out moisture.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add red onion and sauté until translucent (about 5 minutes).
- Cook Eggplants & Tomatoes: Add cubed eggplant and chopped tomatoes; cook for 10–15 minutes until softened.
- Stir in Olives & Capers: Mix in green olives and capers; simmer for an additional 5 minutes.
- Finish with Balsamic & Basil: Drizzle balsamic vinegar into the mix and stir in fresh basil; cook for another 2–3 minutes.
- Serve: Enjoy warm or chilled on toasted bread or alongside grilled meats.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 120
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg