Eggplant Caponata

Chiara Virzì


We really appreciate Caponata...and you?


★★★★★ 1 vote

30 Min
30 Min
Pan Fry


  • 2
  • 1
    ladle of tomato sauce
  • 1/2
  • ·
    basil, fresh
  • 1 l
    olive oil, extra virgin
  • 1 tsp
  • 1 Tbsp
  • half glass
    apple vinegar
  • 1 Tbsp

How to Make Eggplant Caponata


  1. Wash the eggplants and cut them into chunks.
  2. Fry the eggplant in olive oil.
    When they are golden, place them on a plate with blotting paper.
    If necessary, make more layers of paper and eggplants, to absorb much oil as possible.
  3. In a large pot, put the chopped onion and 2 tablespoon of water. Afetr few minutes add 1 ladle of tomato sauce. Add vinegar and sugar. When tomato is done, turn off the stove.
  4. Now put in it the eggplants, some leaves of basil and the capers.
  5. Stir with a spoon.
    Enjoy your meal!

Printable Recipe Card

About Eggplant Caponata

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: For Kids Healthy

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