Eggplant Caponata Recipe

Name: Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup celery, diced; 1 cup carrots, diced; 1 large yellow onion, diced small; 1 1/2 cups olive oil; 5 cloves garlic, crushed (not minced); 3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1-inch chunks; 1/2 cup capers in water, drained; 1 1/2 cups pitted green olives, sliced; 1 cup pine nuts; 2 tablespoons brown sugar; 1/2 cup red wine vinegar; 2 cups tomato sauce, mixed with 2 tablespoons tomato paste; 1 bunch basil, leaves only; Salt and pepper; zest of 1 lemon; mint leaves, for garnish

Servings: persons

1 cup celery, diced
1 cup carrots, diced
1 large yellow onion, diced small
1 1/2 cups olive oil
5 cloves garlic, crushed (not minced)
3 large eggplants, half the skin removed in strips with a vegetable peeler, cut into 1-inch chunks
1/2 cup capers in water, drained
1 1/2 cups pitted green olives, sliced
1 cup pine nuts
2 tablespoons brown sugar
1/2 cup red wine vinegar
2 cups tomato sauce, mixed with 2 tablespoons tomato paste
1 bunch basil, leaves only
Salt and pepper
zest of 1 lemon
mint leaves, for garnish

1
In a large Dutch oven, combine the celery, carrots and onion with the olive oil.
2
Cook over medium heat until the vegetables are nicely caramelized, then add the garlic and cook for another 3 minutes.
3
Next add the eggplant, tossing and stirring the chunks as they heat up to help them absorb all the oil.
4
Once theyve released a bit of water, turn the heat to high and keep stirring.
5
After about 10 minutes, the eggplant will start to get softer and will be reduced in size.
6
Then add the capers, olives, and pine nuts, and cook for another 5 minutes.
7
Add the brown sugar and the vinegar, and as soon as the vinegar has reduced add the tomato sauce mixed with the tomato paste.
8
Cook for another 10 minutes and add the basil.
9
Season with salt and pepper.
10
Turn the heat down to medium and cook until the tomato sauce is completely reduced and there is no trace of water left.
11
Remove from heat and let rest for about 30 minutes.
12
Serve with lemon zest and mint on top.

1329

kcal

Calories

131

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 16 ingredients. The key ingredients include: 1 cup celery, diced, 1 cup carrots, diced, 1 large yellow onion, diced small, 1 1/2 cups olive oil, 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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