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Eggplant Caponata

A vibrant, chunky mix of delicious vegetables and flavors that highlights the essence of Mediterranean cuisine, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Italian, Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large eggplant, diced Choose fresh eggplant with smooth, glossy skin.
  • 1 large onion, chopped
  • 3-4 cloves garlic, minced
  • 2 cups diced tomatoes Fresh or canned.
  • 1/4 cup green olives, sliced Black olives can be used as an alternative.
  • 2 tablespoons capers, rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar To balance acidity.
  • to taste Salt and pepper
  • for garnishing Fresh basil or parsley

Method
 

Preparation
  1. Begin by dicing the eggplant, onion, and tomatoes, and mincing the garlic. Set everything aside for easy access during cooking.
Cooking
  1. In a large skillet, heat olive oil over medium heat. Throw in the chopped onions and sauté until they’re translucent.
  2. Add the minced garlic and sauté for an additional 2 minutes until fragrant.
  3. Stir in the diced eggplant and cook for about 5-7 minutes, stirring often, until it’s softened.
  4. Pour in the diced tomatoes, olives, capers, sugar, red wine vinegar, and season with salt and pepper. Stir everything together.
  5. Let it simmer for about 20 minutes on low heat, allowing the flavors to meld beautifully.
  6. Taste the caponata and adjust seasoning if necessary, then garnish with fresh basil or parsley before serving.

Notes

To store leftover Eggplant Caponata, let it cool completely before transferring it to an airtight container. It stays fresh in the refrigerator for up to 3-5 days or can be frozen for up to 3 months. To reheat, stir over low heat or microwave until warmed through. Avoid overcooking to maintain texture.