Burrata Caponata Recipe
Rich & Creamy burrata served over homemade eggplant caponata. Topped with olive oil & basil.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Dice the eggplant into small cubes and sprinkle with salt. Let it sit for 20 minutes to draw out moisture, then rinse and pat dry.
- 2
Cook the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion, celery, and bell pepper. Cook until softened, about 5-7 minutes.
- 3
Add Eggplant
Add the diced eggplant to the skillet and cook for another 5 minutes, stirring occasionally.
- 4
Finish Caponata
Stir in the diced tomato, capers, balsamic vinegar, sugar, salt, and black pepper. Cook for an additional 10-15 minutes until the mixture is thickened and flavors meld together. Adjust seasoning to taste.
- 5
Serve
To serve, spoon the caponata onto a plate, tear the burrata cheese over the top, drizzle with remaining olive oil, and garnish with fresh basil leaves.
