VEGETARIAN

Eggplant and Nocellara Olive Caponata

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Caponata is a dish with ancient roots, prepared in various ways throughout the Mediterranean, but the best caponata is found in Sicily. Although the name itself is Spanish, it translates to 'tied in a knot.' Italian chef Mike Davis combines vegetables of different sizes into a cohesive whole using a sauce that balances the acidity of tomatoes with sugar, vinegar, and basil. Eggplants take on a meaty role in caponata, adding heartiness to this strictly vegetarian stew. If you don't have Nocellara olives on hand, you can substitute them with any large, well-brined green olives.

Ingredients

Eggplants - 2 pieces
Young zucchini - 1 piece
Capers - 1.8 oz
Olives stuffed with lemon - 3.5 oz
Onion - 1 piece
Orange Bell Peppers - 1 piece
Orange Bell Peppers - 1 piece
Olive Oil - 4 spoons
Tarragon - 1 tablespoon
Crushed Tomatoes in Their Own Juice - 3.5 oz
Sugar - 1 tablespoon
Salt - 1 tablespoon
Basil - 2 sprigs

Step by Step guide

Step 1

In a large braising pot, pour in half of the olive oil and place it over heat. Slice the onion into thin half-rings, crush and coarsely chop the garlic, and cut the eggplants into 2 cm sticks.

Step 2

Sauté the onion and garlic in oil for 1 minute, then add the eggplant and a pinch of salt. Cook the eggplant on all sides until golden brown, then add the tomatoes and break them into pieces with a spoon. Reduce the heat and cook until the eggplants are partially cooked (they should be tender but not fully cooked) for about 15 minutes.

Step 3

Add the zucchini, cut into sticks similar to the eggplant, and the bell peppers, sliced into squares, and pour in the remaining olive oil. Cook for another 5 minutes.

Step 4

Add the olives, season with salt, sugar, and pepper. Cover with a lid and simmer over low heat until the vegetables are tender, about 10 minutes. Stir the vegetables in the pan and remove from heat. Allow to cool.