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This Classic Eggplant Caponata recipe is the perfect vegetable dish.
I like how easy it is to actually make!
Classic Eggplant Caponata
This classic Italian dish is the perfect way to serve up some delicious eggplant.
It reminds me of an eggplant version of the salsa that I often enjoy from home.
Caponata is known for its chopped eggplant surrounded by other vegetables.
The vegetables that are used in this dish remind us of a classic ratatouille dish. However, the two differ as this dish has more of an acidic taste.
Some folks refer to this dish as Caponata Siciliana.
This is because Caponata is Sicilian in its heritage. However, there are similar versions to the Sicilian version that this recipe is based upon.
I will not say that this version of the recipe is an authentic Sicilian Caponata recipe.
But, it does however contain the basic ingredients that are associated with the dish.
Thus, we can certainly call it a Caponata recipe.
I will say that there are seven basic ingredients that are synonymous with most every Caponata Siciliana .
Obviously, eggplant is one of those ingredients as this is an eggplant based dish. Thus, we will be using eggplant in this recipe as well.
Capers (which you can find online) are also needed for this recipe.
Also needed are green olives, diced tomatoes, and red wine vinegar. If you can find Italian or Sicilian versions of any of these ingredients, even better!
I should also mention the best way to serve a Classic Eggplant Caponata.
Vegans and vegetarians often enjoy this as a main course. It is filling and contains not animal products making it a good choice for them to do.
However, you could simply serve this Eggplant Caponata as a kind of an appetizer.
Serve this with some Whole Wheat Toasted Garlic Flatbread Chips at your next family gathering or party. Another way to serve Eggplant Caponata is a salad or side dish with a great meal such as fish.
I am also going to mention that many classic Eggplant Caponata recipes feature fried eggplant.
I am not a fan of fried anything and neither is the Mediterranean diet a fan. Thus, we will simply saute our eggplant instead. This recipe is also low in carbohydrates for anyone who is following a low carb style diet or lifestyle.
By the way, while you are here you may also be interested in these ideas.
- Best Ever Texas Caviar.
- Easiest Greek Salad with Vinaigrette Dressing.
- How to Follow the Mediterranean Diet.
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Classic Eggplant Caponata
Classic Eggplant Caponata
As mentioned above, there are a few ingredients that you will need that you may not have on hand at the moment.
Obviously, eggplant is one of those ingredients as this is an eggplant based dish.
Capers (which you can find online) are also needed for this recipe.
Also needed are green olives, diced tomatoes, and red wine vinegar. If you can find Italian or Sicilian versions of any of these ingredients, even better!
Classic Eggplant Caponata Ingredients.
- Eggplant– 1 (1 1/2 pound), cut into 1/2″ cubes. Also it could be peeled.) Make sure that you rinse and drain your eggplant.
- Olive Oil– 1/4 cup.
- Onion- 1 medium cubed.
- Garlic- 2 cloves chopped.
- Celery- 1 cup chopped.
- Green Olives– 1/3 cup chopped. Preferably Sicilian or Italian olives.
- Diced Tomatoes– 1 14-15 ounce can or 1 3/4 cup chopped. Using canned tomatoes allows us to use the juice. However, you could add a bit of tomato sauce or paste to your fresh tomatoes instead.
- Red Wine Vinegar– 3 tablespoons.
- Capers (which you can find online) – 1 1/2 tablespoons.
- Italian Seasonings as needed.
- Sugar- if needed to balance out acidity. A small amount is all that would be needed.
- Toasted Pine Nuts– As needed.
How to make this Classic Eggplant Caponata
- In a large skilled, saute your eggplant in the olive oil for five minutes, stirring as needed. Then add the onion, garlic and celery. Continue to cook until the eggplant begins to brown, about 10-12 minutes after adding the additional ingredients.
- Next, add the olives, tomatoes (with juice), red wine vinegar, and capers and bring the skillet to a boil. Reduce the heat and allow the Caponata to simmer until it has thickened (15-18 minutes).
- Season with seasonings to taste. Also, if your Caponata seems a bit too acidity for your taste, you can add a bit of sugar as needed to balance this out. Top with pine nuts and serve.
How do you serve this recipe?
Vegans and vegetarians often enjoy this as a main course. It is filling and contains not animal products making it a good choice for them to do.
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Nutritional Information is only an estimate and can vary especially with ingredients that are used. However, you are always welcome to alter the recipe to fit your diet or personal needs.
This Classic Eggplant Caponata recipe is the perfect vegan and Mediterranean Diet style salad or appetizer to serve with your next meal. It is also low in carbohydrates.
Classic Eggplant Caponata
This Classic Eggplant Caponata recipe is the perfect vegan and Mediterranean Diet style salad or appetizer to serve with your next meal.
Ingredients
- Classic Eggplant Caponata Ingredients.
- Eggplant– 1 (1 1/2 pound), cut into 1/2″ cubes. Also it should be peeled.) Make sure that you rinse and drain your eggplant.
- Olive Oil– 1/4 cup.
- Onion- 1 medium cubed.
- Garlic- 2 cloves chopped.
- Celery- 1 cup chopped.
- Green Olives– 1/3 cup chopped. Preferably Sicilian or Italian olives.
- Diced Tomatoes– 1 14-15 ounce can or 1 3/4 cup chopped. Using canned tomatoes allows us to use the juice. However, you could add a bit of tomato sauce or paste to your fresh tomatoes instead.
- Red Wine Vinegar– 3 tablespoons.
- Capers (which you can find online) – 1 1/2 tablespoons.
- Italian Seasonings as needed.
- Sugar- if needed to balance out acidity. A small amount is all that would be needed.
- Toasted Pine Nuts– As needed.
Instructions
How to make this Classic Eggplant Caponata
- In a large skilled, saute your eggplant in the olive oil for five minutes, stirring as needed. Then add the onion, garlic and celery. Continue to cook until the eggplant begins to brown, about 10-12 minutes after adding the additional ingredients.
- Next, add the olives, tomatoes (with juice), red wine vinegar, and capers and bring the skillet to a boil. Reduce the heat and allow the Caponata to simmer until it has thickened (15-18 minutes).
- Season with seasonings to taste. Also, if your Caponata seems a bit too acidity for your taste, you can add a bit of sugar as needed to balance this out. Top with pine nuts and serve.
How do you serve this recipe?
Vegans and vegetarians often enjoy this as a main course. It is filling and contains not animal products making it a good choice for them to do.
Notes
Classic Eggplant Caponata Ingredients.
- Eggplant
- Olive Oil
- Green Olives
- Diced Tomatoes
- Red Wine Vinegar
- Capers (which you can find online)
- Italian Seasonings
- Toasted Pine Nuts
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Nutrition Information:
Yield:
16Serving Size:
1/4 cupAmount Per Serving: Calories: 63 Total Fat: 3 gg Saturated Fat: 1g Carbohydrates: 5g Fiber: 2g
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