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Italian Eggplant Salad (Caponata)

I grew up eating this delicious eggplant dish, I still think my mother’s is better but I’ve been making it myself for years and I think I got it right now! The trick is to get an even balance of sweet and sour, in Italian it’s called “agrodolce” literally ”soursweet” by adding a bit of sugar and then vinegar at the end. Here’s how I do it:


Ingredients:

1 large eggplant, skin removed and cubed into small pieces

3 stalks celery, chopped small

1 medium onion, diced , yellow, white or red

1/2 cup olives, black or green, I prefer black

1-2 tbs of capers plus a little extra brine

2 tbs tomato paste

1 tsp sugar

1-2tbs vinegar, I like using red wine vinegar

Chopped fresh parsley


In a large skillet heat a few tbs of olive oil, add the onion and celery an cook till slightly soft then add the eggplant, sauté for a few minutes add salt and pepper and continue to cook another few mins then add the olives, capers and tomato paste, may need to add a bit more oil, simmer with a lid on till it softens then add the sugar and simmer another 5-8 mins to incorporate. Turn off the flame add the vinegar and chopped fresh parsley, let cool and eat at room temperature with a hunk of crusty Italian bread. Great as an appetizer or side dish.





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