Eggplant Caponata Recipe
Caponata is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
125 ml extra virgin olive oil
2 large eggplants, cubed
1 onion, diced
1 stalk celery, chopped
1 clove garlic, chopped
3 tbsp capers
3- 4 tbsp red wine vinegar
1 can peeled plum tomatoes, roughly chopped
1 bunch fresh flat-leaf parsley, finely
Handful of green olives, pitted
Arqa salt to taste
Arqa chilli pepper flakes (optional)
All ingredients are available at Foodhall stores.
- In a large pan, heat olive oil. Add eggplant, onions, celery and garlic. Season well. (You can add chilli flakes if required). Let it cook for 4-5 minutes on high heat and toss in regular intervals so that all the vegetables have an even coating of olive oil.
- Once the mix begins to soften and is slightly golden, add olives, capers and pine nuts. Stir it well.
- Add red wine vinegar and let it cook for a few minutes. To this add the tomatoes and bring it to a boil, lower the heat and let it simmer for 25- 30 minutes.
- Once it is cooked, add seasoning if required and garnish with parsley. Serve warm with crusty bread.