Caponata Recipe
Fried eggplant, caramelized onions, black olives, raisins, capers, celery, tomato sauce, toasted bread
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Ingredients
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Caponata Ingredients
Method
Cooking Directions
Prepare the Eggplant
Cut the eggplant into small cubes, sprinkle with salt, and let it sit for 30 minutes to draw out excess moisture. Rinse and pat dry before frying.
Fry the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant cubes and fry until golden brown. Remove and set aside.
Caramelize Onions
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and cook until caramelized, about 8-10 minutes.
Add Vegetables and Flavorings
Add the diced celery to the skillet and cook for 5 minutes. Then add the black olives, raisins, capers, and tomato sauce. Stir to combine.
Combine and Simmer
Return the fried eggplant to the skillet, season with salt and black pepper, and let it simmer for another 10 minutes on low heat.
Serve
Serve the caponata warm or at room temperature with toasted bread on the side.
