Description
This Eggplant Caponata is the perfect addition to any Italian mezze platter. It’s made with tender eggplant, sweet peppers, briny olives, and simmered tomatoes that soak up all of the flavor and taste even better the next day.
Ingredients
- 1/4-1/2 cup olive oil (adding the second 1⁄4 cup as you need)
- 2 medium Italian eggplant, cut into 1⁄2” cubes
- 1 large red onion, diced
- 1 red bell pepper, cut into 1⁄2” cubes
- 1 yellow bell pepper, cut into 1⁄2” cubes
- 2 stalks of celery, chopped
- 1 (28 oz.) can whole San Marzano tomatoes
- 1/4-1/2 cup red wine vinegar (as desired)
- 1-2 tablespoons drained capers
- 1-2 large handfuls Italian olives (any you prefer), chopped
- 1 handful fresh basil leaves, chopped
- 1 teaspoon dried oregano
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Sauté the eggplant and aromatics until soft and brown. In a large, heavy skillet over medium heat, warm ¼ cup of olive oil. Once heated, add in the eggplant, onion, bell peppers, and celery and sauté for 12 to 15 minutes.
- Add the tomatoes and their juices. Use a spatula to break up the tomatoes in the pan as they cook. Continue to simmer for about 20 minutes, or until thickened.
- Add remaining ingredients. Once the tomato sauce has thickened, stir in the vinegar, capers, olives, herbs, and salt and black pepper to taste.
- Refrigerate overnight. Transfer the eggplant caponata to airtight jars and let cool to room temperature before refrigerating overnight. This will allow the flavors time to marinate together. Caponata is best served the next day, so the ingredients and flavors have time to marinate.
- Enjoy!
Notes
- Storage: This Eggplant Caponata will keep for up to 1 week when stored in airtight glass jars, or up to 3 months in the freezer.
- Freezing: If freezing in glass, make sure to leave space below the fill line to prevent the jar from cracking as the caponata expands.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Stove Top
- Cuisine: Italian