Aubergine Caponata - exquisite Sicilian-born dish

It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Cook: 20 min

Ingredients

Aubergine 1
Tomatoes (medium) 2-3
Onion 1/2
Garlic 1 clove
Capers 1 tbsp
Olives (green) 12-15
Olive oil 3 tbsp
Salt and pepper as required
Fresh chilli 1
Sugar 1 tsp
Vinegar 1 tbsp
Basil as required

Method

1
Peel the tomatoes in hot water, remove the seeds and juice, then cut into 2cm squares.
2
Dice the aubergine into about 1.5cm square pieces. Slice the onion to a width of about 1cm. Thickly slice the garlic.
3
Add 2 tablespoons of olive oil to a frying pan and fry the aubergine on high heat for about 5 minutes, then remove to a plate.
4
In the same frying pan, add 1 tablespoon of olive oil, fry the onions quickly on high heat, and when it becomes soft, add the garlic, capers and olives and continue to fry.
5
Add the chopped fresh chilli, sugar, vinegar, and tomatoes. Season lightly with salt and pepper to taste.
6
Fry on high heat for about 3 minutes, then put back the aubergine from Step 3. Fry together for about 5 minutes, then turn off the heat, allow to cook on residual heat.
7
Finish with fresh basil (if you have), or 1/2 teaspoon dry basil. Place it on crisp toasted bread.

Tips & Note

Aubergine Caponata - exquisite Sicilian-born dish

It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Cook: 20 min

Ingredients

Aubergine 1
Tomatoes (medium) 2-3
Onion 1/2
Garlic 1 clove
Capers 1 tbsp
Olives (green) 12-15
Olive oil 3 tbsp
Salt and pepper as required
Fresh chilli 1
Sugar 1 tsp
Vinegar 1 tbsp
Basil as required

Aubergine Caponata - exquisite Sicilian-born dish

Recipe ID :3308 Posted on 07 OCT 2020

Serves 2

Cook 20min
views 1,050
printed 1

saved 1

It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.

Share

Ingredients

Print Ingredients Email Ingredients
1
2-3
1/2
1 clove
1 tbsp
12-15
3 tbsp
as required
1
1 tsp
1 tbsp
as required

Method

Cook
20min
1
Peel the tomatoes in hot water, remove the seeds and juice, then cut into 2cm squares.
2
Dice the aubergine into about 1.5cm square pieces. Slice the onion to a width of about 1cm. Thickly slice the garlic.
3
Add 2 tablespoons of olive oil to a frying pan and fry the aubergine on high heat for about 5 minutes, then remove to a plate.
4
In the same frying pan, add 1 tablespoon of olive oil, fry the onions quickly on high heat, and when it becomes soft, add the garlic, capers and olives and continue to fry.
5
Add the chopped fresh chilli, sugar, vinegar, and tomatoes. Season lightly with salt and pepper to taste.
6
Fry on high heat for about 3 minutes, then put back the aubergine from Step 3. Fry together for about 5 minutes, then turn off the heat, allow to cook on residual heat.
7
Finish with fresh basil (if you have), or 1/2 teaspoon dry basil. Place it on crisp toasted bread.
HOME
Deepseafish
I’ve got 86 recipes!

DEEPSEAFISH
Step into my kitchen!
Roll up a maki sushi using everyone's favorite starter ingredients of avocado and prawn.
Sushi rice, Nori sheet, Spring onion, Sesame seeds, Cucumber, Mayonnaise, Ketchup
HOME
Here's a miso soup you can eat rather than drink. You get a lovely flavour of the Polish bacon.
Morliny Polish bacon, Carrot (medium), Celery, Potatoes (medium), Chinese leaves, Hot water, Dashi stock granules, Miso
HOME
It's a great mix of Japanese batella sushi with Italian ingredients!
Sushi rice, Parma ham slices, Cheese slices, Yuzu pepper
HOME
A tasty savoury French cake I made with leeks and bacon this time.
Butter, Leeks, Pancetta or bacon, Self raising flour, Milk, Eggs (large), Salt & pepper for the leeks, Honey, Salt, Pepper
HOME
Sweet and spicy beef and potato pastry parcels...mmm!
Puff pastry sheet, Minced beef or pork, Potatoes, Butter, Vegetable oil, Soy sauce, Sugar, Salt, Egg
HOME
The famous pasta dish from the Amalfi region of Italy, well-know for its lemons.
Lemon, Basil leaves, Olive oil, Parmigiano reggiano, Pepper, Spaghetti, Salt for boiling, Lemon zest
HOME

Similar Recipe

A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
Enjoy the crispy skin as well.
Chicken thighs, Salt & pepper, Olive oil, Ripe tomatoes, Lemon, Parsley
Patricia
HOME
A lovely home cooked dish from Sicily, Italy.
Pork loin fillets, Potatoes, Salt & pepper, Butter, Olive oil, Onion, Garlic, Anchovy fillets, Capers, White wine, Green olives, Tinned tomatoes (chopped), Mozzarella cheese, Parsley
This is still so tasty even with frozen prawns.
Spaghetti, Frozen prawns (with the heads), Onion (grated), Garlic (grated), Butter, Olive oil, White wine, Water, Salt, Tinned tomatoes (chopped), Single cream, Salt (for pasta)
Tobuchan
HOME
Ripieno means stuffing in Italian - simply bake a tomato stuffed with lots of cheese, egg and bacon - it makes a lovely weekend brunch dish.
Beef tomatoes (medium), Eggs, Bacon rasher, Vegetable oil, Cottage cheese, Cheddar cheese, Parmigiano reggiano, Salt & pepper, Spring onions
Patricia
HOME
Cacciatore is a recipe dating back to Italian hunting times, so originally it must have been a dish using wild ingredients. Nowadays it's a trendy recipe.
Chicken thighs on the bone (with skin), Flour, Onion , Garlic, Red pepper, Tinned tomatoes (or 3 fresh), Mushrooms, Celery, Capers, Olive oil, Chicken stock, White wine, Salt & pepper, Dried oregano
Tobuchan
HOME

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME
It looks like a cucumber, but you use it in a similar way to an aubergine. So I made a nibitashi using courgette instead of aubergine.
Courgette (Zucchini), Sesame oil, Vegetable oil, Salt, Soy sauce, Mirin, Sugar, Ground sesame seeds, Vinegar, Spring onion, Sesame seeds