Eggplant Caponata Recipe

Name: Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons brined capers, drained; 1/4 cup extra-virgin olive oil; One 1-pound eggplant, peeled and cut into 1/3-inch dice; 1 medium onion, finely chopped; 1 celery rib, finely chopped; 1 medium tomato, finely chopped; 2 tablespoons red wine vinegar; 2 teaspoons sugar; 1 teaspoon pine nuts; Salt and freshly ground pepper; 1 Hass avocado, diced

Servings: persons

2 tablespoons brined capers, drained
1/4 cup extra-virgin olive oil
One 1-pound eggplant, peeled and cut into 1/3-inch dice
1 medium onion, finely chopped
1 celery rib, finely chopped
1 medium tomato, finely chopped
2 tablespoons red wine vinegar
2 teaspoons sugar
1 teaspoon pine nuts
Salt and freshly ground pepper
1 Hass avocado, diced

1
In a small bowl, cover the capers with water and let soak for 15 minutes; drain.
2
Meanwhile, in a large skillet, heat 3 tablespoons of the olive oil.
3
Add the eggplant and cook over moderately high heat until the bottom browns, 5 minutes.
4
Stir and cook until browned all over, 10 minutes longer.
5
Transfer the eggplant to a bowl.
6
Add the remaining 1 tablespoon of olive oil, the onion and celery to the skillet.
7
Cover and cook over low heat, stirring occasionally, for 10 minutes.
8
Add the tomato, cover and cook until soft, about 5 minutes.
9
In a saucepan, simmer the vinegar and sugar to dissolve the sugar.
10
Add the pine nuts and capers and cook for 1 minute.
11
Return the eggplant to the skillet.
12
Stir in the vinegar mixture and cook over low heat for 3 minutes.
13
Season with salt and pepper and transfer to a bowl.
14
Let cool to room temperature, then fold in the avocado.

168

kcal

Calories

Fat

Carbs

Protein

Fat 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 tablespoons brined capers, drained, 1/4 cup extra-virgin olive oil, One 1-pound eggplant, peeled and cut into 1/3-inch dice, 1 medium onion, finely chopped, and more.

Yes, Eggplant Caponata 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 Caponata

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