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–+ servings

Caponata

Paul Hegeman
This is a very versatile dish. It can be served as a first course; all it needs is a sprinkle of fresh shaved Parmesan cheese. It also makes a great main course accompaniment for lamb, game, poultry or beef.
The only down side to this dish is you won’t be able to eat it without a nice glass of red nearby; I find a relatively mellow merlot works nice with it.
4.92 from 46 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Entree
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 large eggplant cut into large batons
  • 1 medium onion cut into large wedges 1/8ths
  • 1 stalk celery
  • 1 green pepper cut into same size as onion
  • 2 tins whole peeled tomatoes pierce tomatoes and allow to drain of liquid
  • 50 milliliters red wine vinegar
  • 2 tablespoons brown sugar
  • 1/2 cup kalamata olives
  • 2 tablespoons capers
  • olive oil extra virgin
  • sea salt flakes
  • pepper grinded

Instructions
 

  • Brown the eggplant in a deep fryer or well oiled pan & drain well.
  • Soften onion and celery in some olive oil in a large pot (5-10 mins).
  • Add tomato paste, capsicum (green pepper) and continue to saute 2-3 minutes.
  • Add vinegar, sugar, capers, olives and tomatoes.
  • Season & simmer for 10-15 minutes or until almost dry.
  • Add eggplant back in for 5 minutes & let cool (may require some liquid to be ladled off, should be a stew like consistency).

Notes

CAPONATA
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