Last week I tried making Eggplant Caponata again and this time it turn out great! It was a definite improvement from the first time. I left out the potatoes and peeled the eggplant in stripes instead of peeling the whole thing. I also broke up the olives instead of leaving them whole. This is served as an antipasto (appetizer). I like to eat it with Italian bread. It is a process to make but so worth it.
Eggplant Caponata Take Two
- Yield : 12 servings
Nutrition facts (per portion) :
0: 414;
1: 41.3;
Ingredients
- eggplant - 0,800 kg (approximately 1.5 lb or 1 large eggplant)
- green olives - 100 g (1/4 cup)
- celery - 100 g (1/4 cup)
- onions - 200 g (1/2 cup)
- peanut oil - 0,500 lt (for frying)
- red and green bell peppers - 800 g (approximately 5 large peppers)
- fresh basil - 30 g (1 ounce)
- extra virgin olive oil - 50 DL (for sauteeing)
- capers - 30 g (1 ounce)
- sugar - 30 g (1 ounce)
- white vinegar - 25 g (a little less than 1 ounce)
- salt and pepper - 100 q.b (to taste)
- cocoa - 20 g
Instructions
- Wash eggplant and peel 1/2 the eggplant. Cut eggplant into cubes. Cover cubes in water and add a generous amount of salt. Let sit for one hour. This takes the bitterness out of the eggplant.
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Wash the peppers, remove seeds, and dice.
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Fry peppers in peanut oil, drain on paper towels.
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Drain eggplant and squeeze out water. Fry in oil. Be careful to use a big pot so the oil doesn't bubble over when placing the eggplant in the oil.
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Wash the celery and onion then dice. Brown in a pan with olive oil, salt, and pepper and cook for 20 minutes on low flame.
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Then add the sugar, vinegar, capers, pitted olives, eggplant, peppers, basil, and celery. Add salt and simmer for 10 minutes. Cool. Sprinkle with cocoa and serve cold.