Taste of Eggplant Caponata: A traditional Sicilian eggplant relish that blends the delicate sweetness of raisins, the rich taste of olives, the salty tang of capers, and the gentle delicacy of eggplant. This eggplant caponata is a great choice for an antipasto, side dish, or topping for bread or crackers since it has the ideal balance of tastes and textures. This eggplant caponata’s robust tastes and extensive history.
Ingredients Taste of Eggplant Caponata:
- 1 cup celery, chopped
- 1 medium eggplant, diced
- 2 cloves garlic, minced
- 1 medium onion, diced
- 2 tbsp tomato paste
- 2 tbsp capers
- 1/4 cup olives, pitted (green or black), sliced
- Black pepper, to taste
- Salt, to taste
- Dash of sugar
- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 tbsp fresh basil, chopped (or 2 tsp dried basil)
Instructions Taste of Eggplant Caponata:
- Heat olive oil in a large pan or skillet over medium heat.
- Add diced eggplant and cook for about 5-7 minutes until soft and slightly browned. Remove and set aside.
- In the same pan, add diced onion and celery. Cook for 4-5 minutes until softened.
- Add minced garlic and cook for 1 more minute until fragrant.
- Stir in tomato paste, capers, olives, and the cooked eggplant. Add salt, black pepper, and a dash of sugar. Stir everything together.
- Pour in red wine vinegar and stir in chopped basil (or dried basil). Cook for another 3-4 minutes to let the flavors meld.
- Taste and adjust seasoning with more salt, pepper, or sugar if needed.
- Serve warm or at room temperature as a side dish, appetizer, or with toasted bread. Garnish with more fresh basil if desired.