Eggplant (Aubergine) Caponata
photo by Jonathan Melendez
- Ready In:
- 45mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- olive oil
- 2 large eggplants or 4 small eggplants, small dice
- 1 large red pepper, small dice
- 1 medium green pepper, small dice
- 2 medium red onions, small dice
- 3 tablespoons garlic, chopped
- 4 tablespoons capers, divided (2 Tablespoons chopped, 2 Tablespoons whole)
- 6 anchovy fillets, minced (optional)
- 1 cup balsamic vinaigrette
- 3⁄4 cup brown sugar
- 3⁄4 cup tomato puree
- 1 bunch basil, chiffonade (means finely chopped)
- 2 tablespoons oregano, chopped
- salt and pepper
- 1⁄2 cup red wine vinegar
- 1 cup pitted green olives (usually come in a jar stuffed with pimentos)
directions
- Heat about 1/4 inch of oil in a large saute pan (as the eggplant will soak it up).
- Brown the eggplant in the oil in small batches.
- Set aside in a stainless steel bowl.
- Note: the eggplant is usually cooked with the skin on it adds color to the dish, however if you find the skin to be particularly tough or stringy you can peel the eggplant and cook it skinned.
- Heat more oil.
- Sauté peppers until soft.
- Add sautéed peppers to bowl with the eggplant.
- Cook onions and garlic until onions are tender.
- Add brown sugar and vinegar and cook 2 minutes more.
- Add tomato puree and green olives and cook until you have a thick, brown sweet-and-sour sauce.
- Pour sauce over eggplant and peppers and toss to coat.
- Add capers, anchovies and herbs, and mix well.
- Adjust seasonings to taste.
- Serve warm or at room temperature with slices of crusty Italian bread.
- Also excellent served hot on top of pasta or chilled and served as a salad.
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Reviews
-
This is a delicious dish, however your recipe is not in the traditional way. This is a Sicilian dish and we don't use peppers, nor balsamic vinegrette or brown sugar. The authentic way is to use cut whole tomatoes, ONLY Green olives, not the pimentos, red wine vinegar and white sugar to taste. This is a sweet/sour dish. Room temperature over a nice crusted bread or toasted crusted bread is ideal. This is a rustic dish and no pre-manufactured products are needed (puree & balsamic vinegrette)
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This caponata was excellent. Very fresh tasting and had lively flavors. I skinned the eggplant because I don't like the toughness the skin sometimes has. Skipped the anchovies, although next time, I might get brave and try them. I served this on lightly toasted sliced baguette. Made a perfect light supper with a chilled bottle of white wine. Thanks 1Steve.
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RECIPE SUBMITTED BY
Steve P.
United States