Eggplant Caponata
Eggplant Caponata is an iconic vegetable dish from the Italian island of Sicily that is rich in flavor and bright in color, completely 100% plant-based! Softly cooked eggplant chunks combine with fresh tomatoes, olives, pine nuts and the sweet and sour taste of vinegar and raisins.This dish is truly special because it combines a variety of flavors—savory, sour, sweet, and slightly spicy—in one bite, along with a variety of textures, all without any animal ingredients. It is delicious served as a side dish, spread on bread, appetizer, or main dish with rice or pasta.
Shared by Anggle
Time
60 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- 500 grams purple eggplant, cut into bite-sized cubes
- Two onions, thinly sliced
- 2 cloves garlic, finely chopped
- 400 grams fresh tomatoes/canned tomatoes, roughly chopped
- 50 grams black olives without seeds, halved
- 2 tablespoons raisins
- 2 tablespoons roasted pine nuts/cashews
- 3 tablespoons apple cider vinegar/wine vinegar
- One tablespoon of granulated sugar/coconut sugar
- 3 tablespoons olive oil
- Fresh celery leaves, salt and black pepper to taste
- A few basil leaves for garnish
👩‍🍳 Instructions
- 1
Sprinkle the eggplant slices with a little salt, let stand for 15 minutes to reduce the bitterness, then squeeze and drain.
- 2
Heat olive oil, sauté onion until wilted, add garlic and eggplant, cook until eggplant changes color and is soft.
- 3
Add the tomatoes, sugar, vinegar, raisins, and other seasonings. Stir well and cook over low heat for 20 to 25 minutes, until the sauce thickens and the flavors combine.
- 4
Finally, add the olives and pine nuts and stir briefly. Taste and adjust the seasoning.
- 5
Serve warm or at room temperature, garnished with fresh basil leaves. Your delicious meal is ready to be enjoyed!