Eggplant Caponata
Main Dishes | European cuisine
⏳ Time
1 hour
🥕 Ingredients
16
🍽️ Servings
4
Description
This recipe was shared with us by John Smith, a chef at popular American restaurants.
Ingredients
- Eggplants - 33.5 oz
- Spanish onions - 7.1 oz
- Garlic - 0.7 oz
- Celery salt - 7.1 oz
- Malt Vinegar - 2 fl oz
- Tomatoes - 15.9 oz
- Capers - 2.8 oz
- Olive Oil - 2 fl oz
- Basil - 1.4 oz
- Olives stuffed with lemon - 2.8 oz
- Kalamata olives - 2.8 oz
- Thyme - 0.4 oz
- Fennel - 7.1 oz
- Courgette - 7.1 oz
- Pistachios - 1.5 oz
- Vegetable Oil - 7 fl oz
Step by Step guide
Step 1
Peel the eggplants and cut them into large cubes.
Step 2
Salt them and let them sit to remove excess bitterness.
Step 3
Then squeeze out the excess moisture and fry in vegetable oil.
Step 4
Cut the zucchini into large cubes and fry separately.
Step 5
Blanch the celery and fennel in water, then fry them, adding the wine vinegar at the end.
Step 6
Sauté minced garlic and red onion in olive oil. Combine with peeled tomatoes and sauté a bit, adding water or vegetable broth.
Step 7
Then pour in the wine vinegar, add black olives, green olives, capers, thyme, and let it simmer for a bit.
Step 8
Add the fennel, celery, zucchini, then add the pine nuts, basil, and finally the fried eggplant.
Step 9
Keep the dish on the heat for another 2–3 minutes.
Step 10
Remove from heat and serve.
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