Caponata is typically made from eggplant, tomatoes, onions, olives, capers, and a sweet and sour dressing made from vinegar and sugar. The dish is typically served as a side dish or a condiment and can also be served cold as a salad. The eggplant is often first sautéed or fried before being added to the rest of the ingredients, which are then simmered together to create a rich and flavorful dish. Some variations of Caponata also include celery and raisins to enhance the sweetness. The dish is often flavored with herbs like parsley, basil, or mint and can be served warm or at room temperature.
- 1/4 cup olive oil
- 1 large eggplant, diced
- 1 onion, diced
- 2 cloves of garlic, minced
- 1/4 cup capers, rinsed and drained
- 1/4 cup raisins
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
- 1/2 cup diced tomatoes (canned or fresh)
- In a large skillet, heat the olive oil over medium heat. Add the eggplant and cook until softened, about 8-10 minutes.
- Add the onion and garlic and cook for another 5 minutes or until softened.
- Stir in the capers, raisins, red wine vinegar, and sugar. Bring the mixture to a simmer and cook for 10 minutes.
- Stir in the parsley, basil, salt and pepper, and diced tomatoes.
- Reduce the heat to low and simmer for 20 minutes or until the eggplant is very tender and the sauce is thickened.
- Taste and adjust seasoning as needed.
- Serve the caponata warm or at room temperature as a side dish or as a topping for crostini or bruschetta.
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