Aubergine Caponata
Aubergine Caponata is a legendary traditional dish from the Italian island of Sicily, which has been preserved in its original form and is 100% plant-based! Soft eggplant chunks combine with sweet tomatoes, olives, pine nuts and a distinctive sweet and sour taste, cooked slowly until the flavors blend perfectly. This dish is very special because it balances savory, sweet, sour and slightly salty flavors in one bite, the texture is varied but remains soft, and it is even more delicious if left for a while. Perfect as an appetizer, a side dish with bread or a main dish full of Mediterranean flavors.
Shared by Lara
Time
60 min
Serves
6
Difficulty
medium
🛒 Ingredients
- #the main ingredient:
- Two large purple eggplants, cut into 2 cm cubes
- Three ripe red tomatoes, diced (or 400 grams of canned tomatoes)
- One onion, finely chopped
- 2 cloves garlic, finely chopped
- 100 grams green/black olives without seeds, halved
- 30 grams of roasted pine nuts/cashew nuts
- 2 tablespoons raisins (optional)
- #seasoning and sauce ingredients:
- 3 tablespoons of extra virgin olive oil
- 2 tablespoons balsamic vinegar
- One tablespoon of coconut sugar/granulated sugar
- One tablespoon of tomato paste
- Fresh basil leaves, salt and black pepper to taste
- A little apple cider vinegar (to taste)
👩🍳 Instructions
- 1
Sprinkle the eggplant slices with a little salt, let them sit for 15 minutes to reduce the bitterness of the water, then rinse and dry with kitchen paper.
- 2
Heat olive oil in a large skillet, sauté eggplant until soft and browned, remove and set aside.
- 3
In the same pan, sauté the onion and garlic until fragrant and wilted. Add the tomato paste, chopped tomatoes, vinegar, and sugar, and cook for 5 minutes, until the sauce thickens.
- 4
Return the eggplant, add the olives, pine nuts, and raisins. Stir gently and cook over low heat for 15 to 20 minutes to allow the flavors to fully absorb.
- 5
Taste and adjust the salt and pepper. Turn off the heat and sprinkle with fresh basil leaves. Capotana tastes best if left to rest for 1 to 2 hours before serving.
- 6
Your dish is ready and ready to be enjoyed!