eggplant caponata

Name: Eggplant Caponata
Prep time: 20 min
Cook time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 5 tablespoon(s) olive oil; 1 large eggplant, chopped small; 1 medium onion, chopped small; 4-5 clove(s) large garlic, chopped or grated; 4 large plum tomatoes, chopped small (can use lg. can diced tomatoes); 3 tablespoon(s) balsamic vinegar (can use red wine vinegar); 1/2 tablespoon(s) capers, drained and rinsed; 1/3 cup(s) fresh basil, chopped; 8 - kalamata olives, chopped; - salt and pepper, to taste

(1 RATING)

58 Pinches 4 Photos

Lora DiGs

Monroe Township, NJ

Updated on May 2, 2013

This is a delicious appetizer. Just pile on a cracker or on a toasted, thin slice of French bread. Mmmmmm.

Rate

LET IT SIT FOR A DAY....THEN DIG IN MMMMMMM GOOD :)

prep time 20 Min

cook time 20 Min

method Stove Top

yield 6 serving(s)

Ingredients

5 tablespoons olive oil
1 large eggplant, chopped small
1 medium onion, chopped small
4-5 cloves large garlic, chopped or grated
4 large plum tomatoes, chopped small (can use lg. can diced tomatoes)
3 tablespoons balsamic vinegar (can use red wine vinegar)
1/2 tablespoon capers, drained and rinsed
1/3 cup fresh basil, chopped
8 - kalamata olives, chopped
- salt and pepper, to taste

How To Make eggplant caponata

Step 1

Heat 3 tablespoons of olive oil in a large saucepan over medium heat. Saute eggplant until tender, about 10 minutes. Add more olive oil if necessary. Remove from pan and put aside.

Step 2

Add 2 tablespoons of olive oil to the pan along with onion, garlic, and tomatoes. Cook until tomatoes have broken down, about 10 minutes. Then pour in vinegar, capers, and cover the pan. Cook until tomatoes are very tender. Season with salt and pepper.
Step 3

During the last 5 minutes of cooking, add eggplant and olives. Heat through. Then turn off heat. Stir in basil. Taste gets more intense after the flavors have time to melt. Better the next day. Serve warm or at room temp.
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