Easy Stove Top Eggplant Caponata
Easy Stovetop Eggplant Caponata is a classic Sicilian-inspired dish made with tender eggplant, tomatoes, olives, capers, onions, and fresh herbs, all simmered together until the flavors are rich and beautifully balanced. With its signature sweet-and-tangy flavor, caponata is delicious served warm, at room temperature, or chilled. Enjoy it as an antipasto with crusty Italian bread, a side dish alongside grilled meats or fish, or spoon it over pasta for a heartier meal. It’s a simple, rustic recipe that makes the most of fresh summer eggplant.
Ingredients
- 1 medium eggplant cut into medium dice
- 2 Tbsp. olive oil + 2 cups for frying the eggplant
- 1 cup chopped onions
- 1 tbsp. minced garlic
- 4 cups chopped tomatoes
- 1 cup my easy marinara sauce
- 1 cup chopped celery
- 1 cup kalamata olives
- 1/2 cup red wine vinegar
- 2 Tbsp. sugar
- 2 Tbsp. capers
- 1/2 cup pine nuts
- 1/2 cup torn basil leaves
- salt and pepper to taste
Instructions
- In a large saute pan over medium high heat add the frying oil add the diced eggplant and fry until golden . Remove and set aside on paper towels. Remove the frying oil from the pan and add the 2 Tablespoons of the olive oil/ lower the heat
- Add the onions and garlic cook until soft and translucent
- Add the tomatoes and cook until the tomatoes burst.
- mix the sugar with the vinegar and add to the tomato mixture along with the marinara sauce let it simmer for 15- 20 minutes. Then add the fried eggplant, olives and capers simmer an additional 5 minutes.
- Add in the basil.