Eggplant caponata is a traditional Sicilian dish.
It can be served as a side dish or as a snack, and is usually made with a combination of vegetables roasted in Madeira-de-Cozinha sauce.
How to make eggplant caponata
To make the eggplant caponata recipe, we'll need the following ingredients: eggplant, onion, garlic, pepper, red pepper, yellow pepper, green pepper, green olives, oregano, olive oil, salt, black pepper, Worcestershire sauce and vinegar. Preparing eggplant caponata is very simple: cut the eggplant into cubes, place in a bowl, add a few drops of vinegar and salt (to avoid bitterness). Set aside. Meanwhile, chop the garlic cloves and the onion. Then finely dice the peppers and cayenne bell pepper, discarding the seeds. Then drain the water from the eggplant, add it to the other spices and mix in a fireproof pan. Season with salt, pepper, Worcestershire sauce and oregano. Drizzle generously with olive oil and bake in the preheated oven for about 30 minutes.
Eggplant caponata recipe ingredients
- 3 eggplants washed and dried
- 1 large onion
- 3 sliced garlic cloves
- 3 chili peppers
- 1 red bell bell pepper
- 1 yellow bell bell pepper
- 1 green bell bell pepper
- 1 cup sliced pitted green olives
- oregano
- olive oil
- salt
- black pepper to taste
- Worcestershire sauce
- vinegar and salt (to soak the eggplant)
How to prepare
- First, preheat the oven to 180°C.
- Chop the eggplants into cubes.
- Then add them to a bowl with a few drops of vinegar and salt (to prevent them from becoming bitter at the end of cooking).
- Book.
- In the meantime, slice the garlic cloves and dice the onion.
- Dice the peppers and chili peppers, discarding the seeds.
- Then drain the water from the eggplant.
- Add to the rest of the ingredients in an ovenproof dish.
- Use salt, pepper, Worcestershire sauce and oregano to season.
- Drizzle with plenty of olive oil.
- Then bake in a preheated oven over low heat for about 30 minutes.
- Open the oven and check that the ingredients are cooked (be careful not to burn them).
- Then take it out of the oven, add the olives and drizzle with more olive oil.
- Allow to cool and refrigerate.
- Always make it the day before and serve it the next day with French bread, pita bread, Italian bread, toast, etc.
