Caponata Recipe

The poor peasants and farmers would then replace it by using big chunks of eggplant, thus creating this wonderful dish. Enjoy this classic caponata recipe!

Ingredients

• 1 large eggplant cut into large batons
• 1 medium onion cut into large wedges 1/8ths
• 1 stalk celery
• 1 green pepper cut into same size as onion
• 2 tins whole peeled tomatoes pierce tomatoes and allow to drain of liquid
• 1 ¾ floz red wine vinegar
• 2 tablespoons brown sugar
• 1/2 cup kalamata olives
• 2 tablespoons capers
• olive oil extra virgin
• sea salt flakes
• pepper grinded

Instructions

• Brown the eggplant in a deep fryer or well oiled pan & drain well.
• Soften onion and celery in some olive oil in a large pot (5-10 mins).
• Add tomato paste, capsicum (green pepper) and continue to saute 2-3 minutes.
• Add vinegar, sugar, capers, olives and tomatoes.
• Season & simmer for 10-15 minutes or until almost dry.
• Add eggplant back in for 5 minutes & let cool (may require some liquid to be ladled off, should be a stew like consistency).

Notes

Note: The Maltese have their own version of the caponata, called kapunata. It’s very similar to the Sicilian version and it’s one of the most popular dishes in Malta.