Aubergine Caponata Recipe
Aubergine Caponata is a flavorful Sicilian eggplant dish featuring tender aubergine chunks cooked with cherry tomatoes, green pepper, olives, and aromatic herbs, simmered in a tangy tomato and red wine vinegar sauce. This versatile caponata can be served warm or at room temperature, making it a perfect Mediterranean appetizer or side dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Aubergine Preparation
- 1½–2 aubergines, cut into large chunks
- Olive oil, as needed
Vegetable Mixture
- ½ onion, finely chopped
- ½ green pepper, chopped
- 1 cup cherry tomatoes
- ⅓–½ cup green olives, roughly chopped
Sauce and Seasoning
- 1½ tbsp tomato paste
- 2–3 tsp dried oregano
- 2–3 tsp chilli flakes (adjust to taste)
- Salt and freshly ground black pepper, to taste
- ½-1 cup fresh basil leaves, roughly torn
- 2 tbsp red wine vinegar
Instructions
- Cook the Aubergine: Heat a generous drizzle of olive oil in a large frying pan over medium heat. Add the aubergine chunks and cook, turning occasionally, until they are soft, golden, and tender on all sides. Remove from the pan and set aside.
- Sauté Vegetables: Add a little more olive oil to the pan if needed, then sauté the finely chopped onion until it becomes soft and translucent. Add the chopped green pepper, cherry tomatoes, and roughly chopped green olives. Season with salt and freshly ground black pepper. Cook until the tomatoes blister and soften.
- Add Sauce Base: Stir in the tomato paste followed by the red wine vinegar. Reduce the heat to low and cook the mixture for 2–3 minutes, allowing the flavors to combine well.
- Season and Combine: Add the dried oregano and chilli flakes to the pan, adjusting the amount of chili to your preferred heat level. Return the cooked aubergine chunks to the pan and gently fold through the fresh torn basil leaves.
- Simmer: Let the caponata simmer for another 2–3 minutes on low heat to marry the flavors together beautifully.
- Serve or Store: Serve the aubergine caponata warm or at room temperature with crusty bread. Alternatively, store in an airtight container in the refrigerator for up to four days; the flavors deepen and develop overnight for an even better taste.
Notes
- For a more traditional texture, aubergine can be deep-fried instead of pan-fried.
- This caponata tastes even better after resting overnight as the flavors meld together.
- Adjust chilli flakes to suit your preferred spice level.
- Serve as an appetizer, side dish, or spread on bread for a tasty snack.
Find it online: https://marthatasty.com/aubergine-caponata-recipe/
