Eggplant caponata is a great appetizer option for many occasions, as well as being super easy and quick to make.
Even those who aren’t a big fan of eggplant will love this one. eggplant caponata recipe. This is a very traditional dish, ideal for serving as an appetizer, and is also very quick and easy to make.
Therefore, this recipe is a great choice for those occasions when you are going to receive guests, or for a snack. The ingredients are simple and easy to find, not to mention it doesn’t take long, and you can make it either on the stove or in the oven, whichever works best.
Anyway, The preparation time for this eggplant caponata is just 40 minutes and yields up to 4 well-served portions.
Take the opportunity to also check out 80 recipe options for a quick dinner.
Eggplant caponata recipe
Ingredients
- 2 large eggplants (learn how to make eggplant lasagna)
- 1 red pepper
- 1 yellow pepper
- 1 large onion
- 3 crushed garlic cloves
- 200 g chopped green olives
- 200 g of chopped champignons
- Oregano to taste
- Salt to taste
- Parsley and chives to taste
- Olive oil for sautéing and to cover the caponata
Preparation mode
- First, let’s prepare the ingredients for the recipe. Therefore, peel and cut the eggplants into small cubes or, if you prefer, strips. Remove the seeds from the peppers and cut according to the eggplant.
- Then, in a pan, heat the oil and sauté the chopped onion together with the crushed garlic.
- Add the eggplant and chopped peppers.
- Keep stirring all the time so it doesn’t stick to the bottom of the pan.
- Then, add the olives and mushrooms and season with salt to taste.
- When the eggplant is already very soft, remove it from the heat and add the green scent, in this case parsley and chives.
- Transfer the caponata to a glass dish and wait for it to cool.
- The ideal is to serve the caponata the next day, as it is tastier.
Tips for preparing eggplant caponata
- The ideal is to preserve the caponata as a preserve. To do this, sterilize a glass pot with a lid by pouring boiling water inside. Then transfer the caponata to the pot and cover with olive oil and store in the refrigerator.
- This recipe is best served when it is already chilled.so the recommendation is to leave it to serve for another day.
- Eggplant caponata can be served as an appetizer, so a great option is to serve it with toast or Italian bread.
- Another option for making this recipe is to roast the vegetables in a baking dish for about 1 hour and 30 minutes.
- In fact, if you want, you can also add raisins to the recipe, and we’ve already taught you how to make raisins here.
Anyway, what did you think of this recipe? So take the opportunity to also check out how to make roasted eggplant.
Sources: Tudo Gostoso Nestlé Cook’n Enjoy Recipes
