Eggplant and Pepper Caponata

Eggplant and bell pepper mixed with other ingredients to make this dish, a delicious meal that I cannot ignore. If there is a little left over, I can eat it without cooling it. I am referring here to the caponata. This dish may look difficult but in reality it is very easy.

Ingredients / Ingredienti2 Large Eggplants
2 Bell Peppers (Various Colors)
1/4 Cup Of Pine Nuts (Optional)
1/2 Cup Of White Wine Vinegar
2 Tablespoons Sugar
1 Cup Canned Peeled Tomatoes
1/3 Cup Green Olives, Peeled
2 Stalks Of Celery
1 Big Onion
2 Tablespoons Capers, Rinsed
Extra Virgin Olive Oil (As Needed)
Salt (As Per Taste)
Black Pepper (As Per Taste)
Fresh Parsley (Optional) For Garnish
Cooking Time/ Tempo di Cottura30 Minutes
Cooking Temperature / Temperatura di Cottura350o F~175o C
Utensils/UtensiliLarge Skillet
Paper Towels
Large Saucepan
Colander
Small Bowl
Wooden Spoon
Knife
Cutting Board
Cooking Method / Metodo di CotturaStove

METHOD

Prepare the Veggies:

Step 1: Cut the eggplant into small pieces and then sprinkle salt on them. 

Step 2: Leave them for three minutes. Wash and dry them. 

Step 3: Cut the capsicum into small pieces by removing the seeds and membrane of the capsicum. 

Step 4: Now cut the celery and finely chop the onion.

Cook Vegetables:

Step 5: Take a large pan, heat oil in it. 

Step 6: Add the eggplants and fry them until they turn golden.

Step 7: Place them on the paper to absorb the excess oil. 

Step 8: Add more oil and fry the capsicum till it becomes soft, if required. Then take them out on the paper. 

Step 9: In a pan, heat the olive oil and also cook the onion and celery unless they become soft and tender.

Add Remaining Ingredients:

Step 10: Add the peeled tomatoes and cook them for ten minutes. 

Step 11: Keep mixing them with a spoon. Add the eggplants and capsicum. 

Step 12: Finally, add the capers, green olives and pine nuts and mix well.

To Make the Sweet and Sour Sauce:

Step 13: Take a small bowl. Add vinegar and sugar to it and then mix it. 

Step 14: Keep mixing until it dissolves. 

Step 15: Then put the same mixture in the pot and cook it carefully on low heat for 10 to 15 minutes and keep stirring it well, so that the caponata is thickened and the flavors are mixed.

In the End:

Step 16: Add salt and black pepper.

Step 17: Cool the caponata to room temperature. If you want more flavor, chill it in the fridge for a few hours or overnight, it will taste even better.

Step 18: Serve it slightly warmed at room temperature.

Step 19: Serve with the sprinkling of fresh parsley on top if you like.

Eggplant and Pepper Caponata

FREQUENTLY ASKED QUESTIONS

What is caponata sauce made of?

It is made with onions, celery, eggplant and tomatoes. Its taste is enhanced with olives and capers.

How long can you freeze caponata?

Caponata can be made up to 1 week ahead and stored in the refrigerator. For freezing, it can be stored in small containers for up to 3 months.

How do you eat caponata?

You can add it to sandwiches, add it to chicken, mutton or fish. Use it as a topping on a burger, or serve as a sauce for crispy fritters.

How long will caponata keep in the fridge?

You can easily stored in an airtight container in the refrigerator for 1 week.

Why is it called a caponata?

The word "caponata" is derived from "capone". The fish was prized by the elite, cooked with a sweet and sour sauce.

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