How To Cook Caponata (Italian Vegetable Stew Of Eggplant With Capers And Olives) - Recipe
Author: Nia Rouseberg
Time for reading: ~0
minutes
Last Updated:
August 08, 2022
Learn how to cook "Caponata (Italian vegetable stew of eggplant with capers and olives)". Delicious recipe.
Required products :
800 grams of eggplant
150 grams of olives
90 grams of capers
140 grams of onions
50 grams of sugar
400 grams of tomato paste
80 milliliters of white wine vinegar
olive oil for frying
basil, salt and ground black pepper to taste
Method of preparation :
Peel the aubergines, cut them into cubes and fry in hot olive oil. In order not to get too greasy, scald them with boiling water beforehand.
In a separate bowl, caramelize until golden peeled and chopped onions, adding sugar to it. Do not use fat.
Add capers (can be replaced with pickles) and olives, pour vinegar and a little olive oil.
Let everything simmer for about 5 minutes, then add the fried aubergines and tomato paste.
After 7-10 minutes, remove the ragout from the stove, 2-3 minutes before adding chopped fresh basil, salt and ground black pepper to taste.
Enjoy your meal!
- Snack Tapenade with olives and garlic
- Pasta salad with mozzarella, olives and garlic
- Beans with olives, capers and leeks
- Vegetable stew with pumpkin
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