Eggplant caponata is a beloved antipasto dish originating from Sicily. It’s essentially a warm or room temperature salad/spread made from stewed vegetables in a sweet-and-sour sauce.
The primary ingredients are cubed eggplant that is lightly fried or roasted to concentrate its flavor. It’s then simmered with chopped bell peppers, celery, onions, olive oil and red wine vinegar. Olives and capers add brininess.
Tips to Spice Up Your Caponata
Here are some ways to amp up the heat in your eggplant caponata:
- Any fresh pepper chopped up and adjusted your heat preference
- Harissa paste will give you balanced heat
- Dried peppers add heat in small amounts
Eggplant Caponata Spread
Serve as an antipasto alongside crusty bread or bruschetta, on top of pasta, or use as a spread in sandwiches.
Ingredients
- 1 1/2 lbs eggplant diced
- 1 red bell pepper diced
- 1/2 cup diced celery
- 1/3 cup green olives pitted and chopped
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 3 cloves garlic minced
- 2 tbsp capers
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
Instructions
- In a large skillet, sauté eggplant over medium heat with a pinch of salt until lightly browned. Transfer to a bowl and set aside.
- In the same pan, cook bell pepper and celery until slightly softened. Add to eggplant.
- Add vinegar, oil, and garlic to the pan. Simmer 5 minutes until thickened.
- Toss eggplant mixture with sauce along with remaining ingredients.
- Taste and season with salt and pepper.
- Serve warm or at room temperature.