EGGPLANT & PEPPER CAPONATA

These two vegetables put together with other ingredients create a dish in front of which I just can’t resist; if I happen to have some left over I’ll even eat it cold at any time of the day.

I’m talking about eggplant and bell pepper caponata.

It sounds like a somewhat laborious recipe but in the end it is not.

Why you will love this recipe.

-Unforgettable flavor : The combination of tender eggplant, sweet peppers and sweet and sour sauce is simply irresistible.

-Versatile and satisfying: Enjoy it as a side dish, spread it on crusty bread or combine it with pasta for a complete meal.

-Prepare in advance: It tastes even better the next day, making it a perfect dish for meal prep or guests.

-AuthenticSicilian cuisine: A true taste of Mediterranean tradition that enhances fresh, vibrant ingredients.

SERVINGS:4

Preparation Time

• Active Preparation: 30 minutes
• Cooking Time: 40 minutes
• Resting Time: ~1 hour (optional, for flavor blending)
• Total Time: ~2 hours

INGREDIENTS:

• 2 large eggplants
• 2 bell peppers (different colors, e.g., one red and one yellow)
• 2 celery stalks
• 1 large onion
• 1 cup canned peeled tomatoes
• 1/3 cup green olives, pitted
• 2 tablespoons capers, rinsed
• 1/4 cup pine nuts (optional)
• 1/2 cup white wine vinegar
• 2 tablespoons sugar
• Extra virgin olive oil (as needed)
• Salt (to taste)
• Pepper (to taste)
• Fresh parsley for garnish (optional)

METHOD:

• Prepare the Vegetables:
Cut the eggplants into cubes, sprinkle them with coarse salt, and place in a colander for 30 minutes to remove bitterness. Rinse under cold water and pat dry.
Dice the bell peppers, removing seeds and white membranes.
Slice the onion thinly and dice the celery into small pieces.

• Cook the Vegetables:
Heat extra virgin olive oil in a large skillet and fry the eggplant cubes until golden brown. Drain on paper towels.
Fry the bell peppers in the same pan until soft and set them aside.
In a large saucepan, heat olive oil and sauté the onion and celery until softened and fragrant.

• Add Remaining Ingredients:
Add the crushed tomatoes to the saucepan with the onion and celery. Cook for 10 minutes, stirring occasionally.
Stir in the fried eggplant, bell peppers, green olives, rinsed capers, and pine nuts (if using). Mix well.

• Prepare the Sweet-and-Sour Sauce:
In a small bowl, mix the vinegar and sugar until dissolved. Pour this mixture into the pot and stir to combine. Cook over low heat for 10-15 minutes until the flavors meld and the caponata thickens.

• Final Touches:
Season with salt and pepper to taste. Let the caponata cool to room temperature. For the best flavor, refrigerate for a few hours or overnight. Serve at room temperature, garnished with fresh parsley if desired.

Tips

• For Less Oil: Roast the eggplant and peppers in the oven instead of frying for a lighter version.
• Serve Creatively: Use it as a topping for bruschetta, a side to grilled fish or meat, or even as a pasta sauce.
• Storage: Caponata can be stored in an airtight container in the refrigerator for up to 5 days. Freezing is not recommended as the texture may change.

Nutritional Information (Per Serving)

Eggplant & Pepper Caponata

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Resting Time 1 hour hr

Servings 4

Calories 200 kcal

Ingredients

  

• 2 large eggplants
• 2 bell peppers different colors, e.g., one red and one yellow
• 2 celery stalks
• 1 large onion
• 1 cup canned peeled tomatoes
• 1/3 cup green olives pitted
• 2 tablespoons capers rinsed
• 1/4 cup pine nuts optional
• 1/2 cup white wine vinegar
• 2 tablespoons sugar
• Extra virgin olive oil as needed
• Salt to taste
• Pepper to taste
• Fresh parsley for garnish optional

Instructions

 

Prepare the Vegetables:

• Cut the eggplants into cubes, sprinkle them with coarse salt, and place in a colander for 30 minutes to remove bitterness. Rinse under cold water and pat dry.
• Dice the bell peppers, removing seeds and white membranes.
• Slice the onion thinly and dice the celery into small pieces.

Cook the Vegetables:

• Heat extra virgin olive oil in a large skillet and fry the eggplant cubes until golden brown. Drain on paper towels.
• Fry the bell peppers in the same pan until soft and set them aside.
• In a large saucepan, heat olive oil and sauté the onion and celery until softened and fragrant.

Add Remaining Ingredients:

• Add the crushed tomatoes to the saucepan with the onion and celery. Cook for 10 minutes, stirring occasionally.
• Stir in the fried eggplant, bell peppers, green olives, rinsed capers, and pine nuts (if using). Mix well.

Prepare the Sweet-and-Sour Sauce:

• In a small bowl, mix the vinegar and sugar until dissolved. Pour this mixture into the pot and stir to combine. Cook over low heat for 10-15 minutes until the flavors meld and the caponata thickens.

Final Touches:

• Season with salt and pepper to taste. Let the caponata cool to room temperature. For the best flavor, refrigerate for a few hours or overnight. Serve at room temperature, garnished with fresh parsley if desired.