Caponata Recipe-An Italian Favorite
This easy version of an Italian classic is right at your fingertips with this delicious recipe. Comes out perfect every time. Enjoy as an appetizer, dip, or side dish. Even over pasta for a main dish.
Ingredients
- 2 cups diced eggplant
- 1 small carrot finely diced
- 2 tomatoes diced
- 1 medium onion diced
- 2 garlic cloves minced
- 1 tbsp tomato paste
- 1 tbsp capers this is optional but, adds wonderful flavor
- 1 tsp dried basil
- 1 tsp dried oregano
- A pinch of black pepper
- 1½ tsp salt
- 3 tbsp red wine vinegar
Instructions
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1. Place the diced eggplant in a bowl and cover with water. Stir in 1 teaspoon of salt and let it soak for 20–30 minutes. Drain well and squeeze out excess liquid to remove bitterness.
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2. In a large skillet or deep pan, combine the eggplant, carrot, tomatoes, onion, and garlic. No need to pre-fry — let the vegetables slowly release their juices and cook down over low heat. Cover and simmer gently for about 1 hour, stirring occasionally.
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3.Stir in the tomato paste, red wine vinegar, capers, basil, oregano, remaining ½ tsp salt, and black pepper. Let the mixture simmer uncovered for another 30 minutes, until thickened and fragrant.
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Stir in the tomato paste, red wine vinegar, capers, basil, oregano, remaining ½ tsp salt, and black pepper. Let the mixture simmer uncovered for another 30 minutes, until thickened and fragrant.
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Pour mixture into serving bowl and enjoy.