Eggplant Caponata – a delicious recipe with eggplant, onion, tomatoes, green olives, red pepper, celery stalk. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
["Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture. In a saucepan saute onions until softened. Add diced tomatoes with juices and cook until it thickens.", "Meanwhile, rinse eggplant with hot water (removes bitterness) and pat dry with paper towels.
2
In a large skillet over high heat, heat the olive and vegetable oil. Quickly fry the eggplant pieces until browned.", "Add the chopped celery and fry tree more minutes.
3
Pour in the tomato sauce, olives, capers and salt to taste. Mix well and saute for five minutes. Add sugar, vinegar, basil and crushed red pepper. Lower heat; simmer for five minutes. Serve."]
107
kcal
Calories
8
g
Fat
9
g
Carbs
2
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 12 ingredients. The key ingredients include: 1 large eggplant, 1 small onion, 16 ounces canned diced tomatoes, 1/3 cup pitted green olives (optional), 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.
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