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My review
Eggplant Caponata (Sicilian Version)
3
rocks_67
"Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread."
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Ingredients
1 h 34 m servings 56Original recipe yields 16 servings (4 cups)
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Directions
{{model.addEditText}} Print- Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
- Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
- Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
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Reviews
Read all reviews 24Most helpful
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5/28/2018
I added toasted pignoli nuts, golden raisins and a touch of heat from a little crushed red pepper. It truly is alive with tasty good flavors.
2/21/2017
My grandmother and mother made this when I was a child. I have been trying to duplicate it for years. This is exactly how it tasted, better than I could remember how to make it. It is great h...
8/29/2018
Turned out great! I didn’t even need to add any sugar, vinegar or seasonings at the end as it was very flavourful. I served it with Italian sausage and toasted baguette for supper and strawbe...
3/17/2018
This the way I always make my Caponata! It's like you're inside my head- because I didn't write it down. It is very delicious! Bravo!
2/6/2018
I cut the olive oil back to 1 tablespoon and I did the math. The entire recipe comes to 536 calories (when you use 1 tablespoon of oil instead of 1/4 cup). 4 servings of 134 each. I serve it...
12/20/2017
Double the olive oil to get consistency I’m used to. Delicious!
8/14/2016
Used olives instead of capers and did not take celery + onion out while brown eggplant. Otherwise did everything as in recipe. Turned out absolutely delicious!