Caponata Di Melanzane [Peppers And Tomatoes, With E

Name: Caponata Di Melanzane [Peppers And Tomatoes, With Eggplant Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 Tbsp. extra virgin olive oil; 2 x eggplants, small; 1 1/4 lb eggplant water with coarse salt; 1 x garlic clove, minced; 4 x sweet peppers; 1 x onion, large, sliced; 1 x warm red pepper pod; 2 c. tomatoes, peeled and minced; 3 x regular tomatoes, (3 to 4); 2 tsp oregano; 2 Tbsp. capers, liquid removed; 3 x anchovy filets, minced; 1/4 c. olives, green and black

Servings: persons

6 Tbsp. extra virgin olive oil
2 x eggplants, small
1 1/4 lb eggplant water with coarse salt
1 x garlic clove, minced
4 x sweet peppers
1 x onion, large, sliced
1 x warm red pepper pod
2 c. tomatoes, peeled and minced
3 x regular tomatoes, (3 to 4)
2 tsp oregano
2 Tbsp. capers, liquid removed
3 x anchovy filets, minced
1/4 c. olives, green and black

1
Some time before cooking, cut the eggplant into cubes; don't peel.
2
Place the cubes into abundant water with some coarse salt.
3
Leave for about 30 min.
4
Meanwhile, peel and coarsely chop the tomatoes.
5
Heat a large saucepan over medium heat.
6
Add in the oil and heat until fragrant.
7
Add in onion and garlic and sauteeuntil translucent/soft.
8
Add in peppers and cook till they start to wilt.
9
Add in eggplant cubes and cook for 15 min.
10
Add in the tomatoes, season with salt, pepper and oregano, and cook till peppers and eggplant are tender but not mushy.
11
Add in the capers, olives and anchovies.
12
Remove from heat and let stand at room temperature for several hrs.

375

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 6 Tbsp. extra virgin olive oil, 2 x eggplants, small, 1 1/4 lb eggplant water with coarse salt, 1 x garlic clove, minced, and more.

Yes, Caponata Di Melanzane [Peppers And Tomatoes, With Eggplant Recipe falls under the Vegetarian 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.

That's it — enjoy your meal!

Caponata Di Melanzane [Peppers And Tomatoes, With Eggplant Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions