Eggplant Caponatina Recipe

Name: Eggplant Caponatina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Small Eggplants, Peeled; Salt, For Sprinkling Liberally On The Eggplant; 2 Tablespoons Olive Oil; 2 whole Celery Ribs Diced; 2 whole Small Onions, Chopped; 1 can (15oz) Petite Diced Tomatoes; 1/2 cups Red Wine Vinegar; 2 teaspoons Sugar; 1 jar (3.5oz) Capers, Drained; 1/4 teaspoons Salt And Pepper; 6 whole Toasted And Sliced Baguettes To Serve

Servings: persons

2 whole Small Eggplants, Peeled
Salt, For Sprinkling Liberally On The Eggplant
2 Tablespoons Olive Oil
2 whole Celery Ribs Diced
2 whole Small Onions, Chopped
1 can (15oz) Petite Diced Tomatoes
1/2 cups Red Wine Vinegar
2 teaspoons Sugar
1 jar (3.5oz) Capers, Drained
1/4 teaspoons Salt And Pepper
6 whole Toasted And Sliced Baguettes To Serve

1
Cut eggplant into small cubes.
2
Place it in a colander.
3
Salt generously and let stand for an hour.
4
When done, rinse it with water and squeeze out excess liquid.
5
In a large skillet, heat olive oil over medium heat.
6
Add celery and saute 5 minutes.
7
Add onion and saute until onion is translucent, about 5 to 8 minutes.
8
Remove celery and onion from skillet.
9
Add eggplant to skillet and cook 5 minutes.
10
Add tomatoes, vinegar, sugar and capers.
11
Also, add the celery and onion back into the pan.
12
Bring to boil.
13
Reduce heat and simmer 10 to 15 minutes, stirring occasionally.
14
Season with salt and pepper.
15
Serve with toasted baguette slices.

140

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 whole Small Eggplants, Peeled, Salt, For Sprinkling Liberally On The Eggplant, 2 Tablespoons Olive Oil, 2 whole Celery Ribs Diced, and more.

Yes, Eggplant Caponatina 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 Caponatina

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