Eggplant Caponatina Recipe

Name: Eggplant Caponatina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup salt-packed capers (see Note); 2 medium eggplants (1 3/4 pounds); Vegetable oil, for frying; 3 tablespoons extra-virgin olive oil; 2 medium onions, thinly sliced; 3 bay leaves; 3 tender inner celery ribs, thinly sliced crosswise; 20 cherry tomatoes, halved; 1/2 cup coarsely chopped pitted green olives; 1/4 cup pine nuts; 2 teaspoons sugar; 1/4 cup red wine vinegar; Salt and freshly ground black pepper

Servings: persons

1/2 cup salt-packed capers (see Note)
2 medium eggplants (1 3/4 pounds)
Vegetable oil, for frying
3 tablespoons extra-virgin olive oil
2 medium onions, thinly sliced
3 bay leaves
3 tender inner celery ribs, thinly sliced crosswise
20 cherry tomatoes, halved
1/2 cup coarsely chopped pitted green olives
1/4 cup pine nuts
2 teaspoons sugar
1/4 cup red wine vinegar
Salt and freshly ground black pepper

1
In a small bowl, cover the capers with warm water and let stand for 1 hour.
2
Drain well.
3
Meanwhile, partially peel the eggplant, leaving vertical stripes.
4
Chop the striped eggplant into 1-inch dice.
5
In a large skillet, heat 1 inch of vegetable oil to 350.
6
Add one-fourth of the eggplant at a time and fry over moderately high heat until golden brown, about 2 minutes.
7
Drain on paper towels.
8
Discard the vegetable oil and wipe out the pan.
9
In the same saucepan, heat the olive oil.
10
Add the sliced onions and bay leaves and cook over moderately low heat until the onions are softened but not browned, about 10 minutes.
11
Add the capers, celery, tomatoes, olives and pine nuts and simmer, stirring a few times, until the vegetables are heated through, about 5 minutes.
12
In a small saucepan, dissolve the sugar in the vinegar over moderate heat.
13
Stir the vinegar mixture into the vegetables with the reserved eggplant.
14
Transfer to a serving bowl.
15
Season the caponatina with salt and black pepper, and let cool to room temperature.

341

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.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup salt-packed capers (see Note), 2 medium eggplants (1 3/4 pounds), Vegetable oil, for frying, 3 tablespoons extra-virgin olive oil, 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

How did you like this recipe?

Frequently Asked Questions