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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
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Aubergine Caponata - exquisite Sicilian-born dish

Recipe ID :3308 Posted on 07 OCT 2020
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Serves 2

Cook 20min
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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.

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Deepseafish
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Deepseafish
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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.

Tips & Note

Category

Italy Boiled Easy Peasy Pan Fried / Shallow Fried Quick Stir Fried Aubergine Root Vegetables Spices Tomato Autumn Light Bites Lunch

Related aubergine caponata eggplant capers chilli basil
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