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eggplant caponata in a wide shallow dish shot horizontally, glossy chunks of eggplant tomato and olives, crusty bread slices and fresh basil on a rustic table, warm natural light, shallow depth of field, landscape orientation

Eggplant Caponata

Eggplant is lovingly prepared in a delightful sweet and tangy sauce along with tomatoes, capers and olives.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 large eggplant cubed
  • 1 onion diced
  • 1 can diced tomatoes 14 oz
  • 0.33 cup green olives chopped
  • 2 tbsp capers
  • 2 tbsp red wine vinegar

Method
 

  1. Sauté the eggplant in olive oil over medium-high heat until browned, then set aside.
  2. Cook the onion in the same pan until soft.
  3. Add tomatoes, olives, and capers and simmer 10 minutes.
  4. Return the eggplant to the pan and stir in the vinegar.
  5. Simmer 15 minutes more until thick and glossy.
  6. Cool slightly and serve warm or at room temperature.

Notes

Caponata tastes even better after a night in the fridge.