Aubergine Caponata Recipe

Name: Aubergine Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 aubergine eggplant; 1 onion small; 1 celery; 1 ounce olives; 1 ounce capers; 1 tablespoon olive oil; 1 tablespoon fresh parsley chopped; 1 tablespoon wine vinegar; 2 teaspoons sugar; 1 cup chopped tomatoes; 1 tablespoon tomato puree

Servings: persons

1 aubergine eggplant
1 onion small
1 celery
1 ounce olives
1 ounce capers
1 tablespoon olive oil
1 tablespoon fresh parsley chopped
1 tablespoon wine vinegar
2 teaspoons sugar
1 cup chopped tomatoes
1 tablespoon tomato puree

1
Dice the aubergine into small cubes and sprinkle generously with salt. Leave on a plate for about 20 minutes to draw out the bitterness.
2
While the aubergine is standing prepare the rest of the ingredients. Chop the onion, celery, olives and capers into small pieces.
3
Heat the olive oil in a deep frying pan and saute the onion and celery for about 5 minutes, until lightly browned. Now wash the salted aubergine thoroughly, drain and add to the saute, a few cubes at a time so the pieces do not absorb too much oil. However, add more oil if necessary.
4
Add the remaining ingredients, cover the pan and simmer, over a medium heat, for 30 minutes.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 aubergine eggplant, 1 onion small, 1 celery, 1 ounce olives, and more.

Yes, Aubergine Caponata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Aubergine Caponata

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