Eggplant (Aubergine) Caponata Spread Recipe

Name: Eggplant (Aubergine) Caponata Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggplants; 2 medium onions (chopped); extra virgin olive oil; salt & freshly ground black pepper; 3 -4 garlic cloves (minced); 2 stalks celery (finely chopped); 1 (28 ounce) can chopped tomatoes; ½ cup pitted black olives (chopped); ¼ cup capers; ¼ cup fresh flat-leaf parsley (chopped); ¼ cup wine vinegar

Servings: persons

2 eggplants
2 medium onions (chopped)
extra virgin olive oil
salt & freshly ground black pepper
3 -4 garlic cloves (minced)
2 stalks celery (finely chopped)
1 (28 ounce) can chopped tomatoes
½ cup pitted black olives (chopped)
¼ cup capers
¼ cup fresh flat-leaf parsley (chopped)
¼ cup wine vinegar

1
Preheat oven to 325 degrees.
2
Wrap the eggplants in aluminum foil and place onto baking sheet.
3
Bake until soft and the skin is charred, about 1 hour.
4
Slice open the eggplants and scoop out all of the insides, placing it into a large bowl.
5
Chop the eggplants with a fork& add the chopped onions, 2 tablespoons of olive oil, salt and pepper.
6
Mix well with a fork.
7
In a large pan add a few tablespoons of extra-virgin olive oil and cook the celery and garlic for 5 minutes.
8
Add the tomatoes and cook another 10 minutes, or until the liquid has evaporated and the mixture is thick.
9
Add the eggplant mixture, olives, capers, parsley and wine vinegar to the tomato mixture, and cook on low for 15 minutes.
10
Check seasonings and allow to come to room temperature before serving.
11
Serve with toasted baguettes, garlic toasts or pita bread with which to spread it on as an antipasti or appetizer.

161

kcal

Calories

Carbs

Protein

Carbs Protein

* 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: 2 eggplants, 2 medium onions (chopped), extra virgin olive oil, salt & freshly ground black pepper, and more.

Yes, Eggplant (Aubergine) Caponata Spread 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.

Eggplant (Aubergine) Caponata Spread

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