Apr 05, 2022

Eggplant Caponata

Name: Eggplant Caponata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Eggplant (medium dice); 1lb Mixed Bell Peppers (sliced); 2 Ribs Celery (medium dice); 1 Yellow Onion (medium dice); 1lb Medley Tomatoes (halved); 3 Cloves Fresh Garlic (minced); 1/4 Cup Olive Oil; 8-10 Green Almond Stuffed Olives (sliced); 1/2 Bunch Flat Leaf Parsley (rough chopped); 1 Tbsp Capers (drained and rinsed); 1/4 Cup Sour Cherry Mignonette; 1 Tbsp Sugar; Squeeze of fresh lemon juice; Salt and Pepper (to taste)

Sweet and sour eggplant caponata is the perfect foil to the fatty delicious lamb rack at Easter!

Eggplant Caponata

Chef Kai

Rated 5.0 stars by 2 users

Servings

Prep Time

20 minutes

Cook Time

20 minutes

The perfect side to accompany any roast meat.

Ingredients

1 Eggplant (medium dice)
1lb Mixed Bell Peppers (sliced)
2 Ribs Celery (medium dice)
1 Yellow Onion (medium dice)
1lb Medley Tomatoes (halved)
3 Cloves Fresh Garlic (minced)
1/4 Cup Olive Oil
8-10 Green Almond Stuffed Olives (sliced)
1/2 Bunch Flat Leaf Parsley (rough chopped)
1 Tbsp Capers (drained and rinsed)
1/4 Cup Sour Cherry Mignonette
1 Tbsp Sugar
Squeeze of fresh lemon juice
Salt and Pepper (to taste)

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Directions

Preheat a large saute pan on high and add 1/4 oil
Start by sauteing all the veggies (except olives and herbs) on high heat for 3-4min, stirring often. The veggies should start to brown and soften.
Add the sugar and stir in, deglaze with mignonette and turn the heat down to medium. Cook down until tender and not too saucy.
Stir in sliced olives, olive oil, flat leaf parsley and capers. Adjust seasoning if needed. Serve and enjoy!

Recipe Note

You can swap the Sour cherry mignonette for red wine vinegar.