A sweet and sour Sicilian appetizer or side dish featuring eggplant and so much more. This Classic Italian Caponata is sure to please!
- 3 Tbsps Olive Oil
- 1 Medium Onion (Diced Small)
- 2 Celery Stalks (Chopped Small)
- 1 Yellow bell pepper (Diced Small)
- 1 tsp Salt
- 1 tsp Black Pepper
- 1 1/2 lb Eggplant (Diced) Approx. 1 Large or 2 Small Eggplant
- 1 Tbsp Dried Oregano
- 1 Tbsp Dried Basil
- 1 tsp Red Pepper Flake
- 5 Tbsp Red Wine Vinegar
- 3 Cloves Garlic (Minced)
- 2 Tbsps Capers
- 1/2 Cup Pitted Kalamata Olives (Halved)
- 1/2 Cup Pitted Castelvetrano Olives (Halved)
- 1 14.5 oz Can Diced Tomatoes
- 1/2 Cup Fresh Parsley (Chopped)
- 1/2 Cup Fresh Basil (Chopped)
- Prepare the celery, onion, pepper and garlic as directed above.
- Add the oil to a deep skillet and place over medium heat. Add the celery, onion, pepper, salt and pepper to the pan. Sauté, stirring frequently until the onion is fragrant and the pepper is tender. Approx. 4 minutes.
- While the vegetables sauté, dice the eggplant. (Doing this right before you add it to the skillet prevents it from browning.) Add the diced eggplant to the skillet and stir to incorporate.
- Next, add the dried oregano, basil and red pepper flakes. Sauté, stirring occasionally until the eggplant is very tender and the moisture is evaporating. Approx. 7 minutes.
- Now add the garlic and pour in the red wine vinegar. Stir to combine.
- Lastly add the capers, olives and tomatoes as well as the chopped fresh parsley and basil. Stir and allow to come to a simmer. Approx 1 minute.
- Remove from the heat and serve or chill and serve cold.
- Refrigerate leftovers in an airtight container for up to one week.
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Keywords: Classic Italian Caponata Recipe, Eggplant Caponata, Homemade Sicilian Caponata