Eggplant Caponata
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- Опубликовано: 11 авг 2015
- Get Recipe: foodandstyle.com/eggplant-cap...
How to Make Eggplant Caponata - Sans the Soggy Eggplant!
This caponata has every element of the traditional Sicilian dish, but the way it’s cooked is a departure from the classic recipe. I must admit that I’m not fond of what happens to eggplants if you simmer them in a sauce for too long. They turn mushy, even a bit slimy, and in that process (at least to my taste buds) they lose much of their flavor.
So when I started working on this recipe, I decided to cook the eggplants separately and add them to the sauce at the end. In fact, I went one step further and cooked the onions separately too, letting both vegetables hold on to their lovely golden-brown color and texture.
The list of ingredients in this recipe might look long - and it isn’t one that can be made in a jiffy - but I find it well worth the effort, and quite irresistible. Served with olive oil croutons or grilled bread, it’s an hors d’oeuvre or appetizer that’s absolutely teeming with flavor. But you can also serve it as a side dish with fish or meat. It will most certainly liven up your plate and your palate!
Last, but not least, very few foods benefit from sitting in the refrigerator for any length of time - but this one is an exception. I find that the caponata tastes even better the day after it’s made.
Buon Appetito! 
Хобби
I made this Eggplant Caponata as a filling for my "Quiche à la caponata". Superb!
Gisel, I am delighted to hear this... thank you for your note!
My favourite cafe makes this dish and I'm obsessesed. Looks complex but not impossible! Thanks for this recipe and video :)
Minus the currants and pins nuts, this looks very much like caponata I made years ago, using a recipe from an Italian cookbook. I cannot wait to try it again!
Amazing! Thanks
excellent recipe, congratulations :)
looks really good....do you just eat it by itself or do you put it on rice?
Cheyanne Jones Thank you Cheyanne! Caponata is usually eaten with a slice of grilled (or toasted) bread or olive oil crostini, as an hors d'oeuvre. But you can also serve it as a side veggie with fish or meat. Rice is not a good companion to this dish, though. But eggs are perfect for it... Enjoy!
+Food & Style Thank you for getting back to me....definitely gonna give this one a try....looks delicious....thanks for the recipe:)
have you made this with dry cured olives? thinking about using them in the recipe
+matt lapsley Hi Matt, Yes, you could use cured olives here, but they are sweeter and less briny than green olives. So I would put a bit more capers (3 tablespoons) to keep the balance of flavors in check. Let me know how it turns out!
what was the black seeds?
Oh, they're not seeds, but black currants. take a look at the list of ingredients here: foodandstyle.com/eggplant-caponata/
Yeah I noticed that site after I asked the question. I should have deleted the comment but I forgot. Anyway thanks for the video and your response.Cheers.