The Sicilian-style eggplant caponata recipe featured below makes a delightful and colorful appetizer or side dish and is low in fat. It’s delicious served over crostini (toasted rustic bread) crackers or by itself.
Enjoy this Sicilian Eggplant Caponata because it’s tasty!
- 1 - 2 Tbsp extra virgin olive oil
- 1 eggplant peeled and cut into small cubes
- 1 cup tomatoes fresh, ripe
- 1 red bell pepper seeds removed - coarsely chopped
- 1 green bell pepper seeds removed -coarsely chopped
- 1 onion coarsely chopped
- 3 cloves garlic minced
- 15 black olives imported - pitted and chopped
- ¼ cup capers drained
- ½ tsp red crushed pepper
- ¼ cup Italian parsley fresh, chopped
- 2 Tbsp basil or marjoram fresh, chopped
- 1 Tbsp Red Wine Vinegar
- In a large frying pan over medium heat, warm the olive oil and saute the eggplant for about 5 minutes.
- Add the tomatoes, red peppers, green peppers, onion, and garlic. Reduce the heat to low and simmer for 10 minutes stirring occasionally.
- Add the olives, capers, parsley, red crushed pepper, basil, and vinegar.
- Turn the mixture into a large bowl. Cover and let it set for 2 hours before serving or refrigerate overnight. NOTE: It takes a little while for the flavors to blend for the best taste so don't serve it immediately.
The history of this delicious appetizer
Eggplant caponata was originally created by the Moors in Spain during the Middle Ages but is also known as a classic Sicilian dish. Eggplant, known in Europe as aubergine, adds sweetness. Along with olives, capers, and other vegetables, it makes a colorful and flavorful dish.
The history of this delicious and nutritious dish goes back to 1709 and has been a popular appetizer ever since. It’s best served with crusty or toasted bread. There is no “one way” of making Caponata in Sicily and each family has its own version of the recipe. You can either serve it chilled or at room temperature. Pair it with grilled meat or fish.
What’s your favorite way to eat eggplant? Please leave a comment below.