top of page

Classic Caponata

['5 tablespoons olive oil', '1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes', '1 medium onion, cubed', '4 large garlic cloves, chopped', '1 14 1/2-ounce can diced tomatoes with Italian seasonings in juice', '3 tablespoons red wine vinegar', '2 tablespoons drained capers', '1/3 cup chopped fresh basil', 'Toasted pine nuts']

Heat oil in heavy large pot over medium heat. Add eggplant, onion, and garlic cloves. sauté until eggplant is soft and brown, about 15 minutes. Add diced tomatoes with juice, then red wine vinegar and drained capers. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes. Season caponata to taste with salt and pepper. Mix in fresh basil. Transfer caponata to serving bowl. Sprinkle with toasted pine nuts. Serve warm, at room temperature, or cold. (Caponata can be made 2 days ahead. Cover and chill.)

Attribution for Recipes (CC BY-SA 3.0):

 

The recipes displayed in this app have been crated using content available under the Creative Commons Attribution-ShareAlike 3.0 Unported (CC BY-SA 3.0) license. The recipes are based on the following dataset:

[Food Ingredients and Recipes Dataset with Images]

[Dataset URL] 

License: CC BY-SA 3.0

We  would like to express our gratitude to the content creators who contributed to the dataset and shared their work under the CC BY-SA 3.0 license, allowing us to showcase and share these recipes with you.

bottom of page