Ricardo’s caponata perfect eggplant recipe


Caponata has a signature sweet and sour taste.
Caponata has a signature sweet and sour taste.  (Handout)  

Eggplants have inherited the earth! It feels like it in my garden, anyway, where the purple beauties are growing faster than I can cook them. If that’s the case for you, too, I’ve got a harvest recipe that’ll use up ample aubergines: caponata. It involves cubes of eggplant simmered with aromatics, tomatoes, capers, olives, vinegar and sugar — a combination that gives caponata its signature (and addictive) hit of sweet and sour, or agrodolce. I love to serve this chunky and tangy Sicilian dish on toasted bread as a dinner party appetizer, or tossed with pasta as a main course.

Recipe:

ricardocuisine.com/en/recipes/6900-caponata

Caponata

Preparation 30 minutes

Cooking 35 minutes

Servings 6

2 large eggplants, cubed

6 tbsp (90 ml) olive oil

2 onions, chopped

1 celery stalk, thinly sliced

2 garlic cloves, chopped

6 plum tomatoes, diced

3 tbsp (45 ml) red wine vinegar

3 tbsp (25 g) black olives, pitted

2 tbsp (30 ml) capers

2 tbsp (30 ml) sugar

2 tbsp (30 ml) chopped flat-leaf parsley

1. In a large non-stick skillet over medium-high heat, brown half the eggplant in 2 tbsp (30 ml) of the oil. Season with salt and pepper. Repeat with the remaining eggplant. Set aside in a dish.

2. In the same non-stick skillet over medium heat, soften the onions, celery and garlic in the remaining oil. Add the tomatoes and simmer for 15 minutes or until wilted. Season with salt and pepper.

3. Add the cooked eggplant, vinegar, olives, capers and sugar. Cook for 5 more minutes. At the end of cooking, sprinkle with the parsley.

4. Serve warm on toasted bread or pasta, or as a side to an egg dish.



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