How To Make the Best Eggplant Caponata
Whip up a savory eggplant caponata packed with Mediterranean flavors! This easy recipe combines tender eggplant, tomatoes, olives, and capers for a deliciously tangy dish perfect as a dip or topping.
Ingredients
- 2 eggplants
- 2 tomatoes
- ⅓ onion
- 1 large stalk of celery
- 2-3 cloves of garlic
- 2-3 tbsp. olive oil
- ⅓ cup olives
- ⅓ part chili
- 1 tbsp pumpkin seeds
- Salt
- pepper
- Basil
- dill
Instructions
- Cut the eggplant into medium-sized pieces. Sprinkle with salt and leave for 15 minutes. Rinse the cubes in running water and squeeze.
- Fry the eggplant in a pan until golden. Then transfer to a paper towel.
- Make cross-shaped incisions in the tomatoes, scald them with boiling water and place them in a pan of ice water. Peel off the skins and then dice.
- Chop the chili and the celery. Then, Peel and grate the garlic.
- Cut the onions into half rings and fry in a pan until golden. Add the chili celery, garlic and the sliced olives. Cook for 2-3 minutes.
- Then finally add the tomatoes and eggplant and Continue cooking until the vegetables are soft and the juice has evaporated.
- At the end of cooking, add salt, pepper, and chopped herbs. Then Sprinkle the seeds. Be careful with salt. Olives and olives are very salty; the dish becomes saltier as it cools or reheats. Therefore, taste the caponata and salt at the very end of cooking.
Tried this recipe?Let us know how it was!