Aubergine Caponata Recipe – a delicious recipe with aubergine, onion, celery, olives, capers, extra virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Dice the aubergine into small cubes and sprinkle generously with salt.
2
Leave on a plate for about 20 min to draw out the bitterness.
3
While the aubergine is standing prepare the rest of the ingredients.
4
Chop the onion, celery, olives and capers into small pcs.
5
Heat the extra virgin olive oil in a deep frying pan and saute/fry the onion and celery for about 5 min, till lightly browned.
6
Now wash the salted aubergine thoroughly, drain and add in to the saute/fry, a few cubes at a time so the pcs don't absorb too much oil.
7
However, add in more oil if necessary.
8
Add in the remaining ingredients, cover the pan and simmer, over a medium heat, for 30 min.
120
kcal
Calories
9
g
Fat
8
g
Carbs
1
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 lrg aubergine, (eggplant), 1 sm onion, 1 stk celery, 1 ounce olives, and more.
Yes, Aubergine Caponata Recipe 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.
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