Oh boy! I could not wait to make this Eggplant Caponata during our Cooking with Nonna Anna day! Anything with an eggplant, I can’t turn down. As an appetizer, or even a side dish, count me in…please!
Eggplant Caponata is a Sicilian dish that is a delicious medley of vegetables. Simple ingredients, all easy to come by; spiked with the tartness of capers and olives. This would also be amazing at a brunch buffet!
Make it the day of or the night before, because when sealed up in a container, and placed in the refrigerator, the caponata only gets better. This might just be one of your next go to recipes…easy, healthy and delicious!
This is a Gr8 side dish to any meal or see our Gr8 Serving Tips to make it an appetizer.
Transfer 3 Tablespoons of the frying oil to a large skillet. Set aside the remaining oil.
Heat the oil then add peppers, large pieces of onion and celery.
Heat 2 Tablespoons of the oil used to cook the eggplant in a small pan and sauté the finely chopped onion. Add the tomatoes.
Cook over high heat until they sizzle.
Stir in salt and add to the vegetable mixture.
Add pine nuts to the mixture.
Stir gently until all the pieces are evenly distributed.
Put into your favorite serving bowl and sprinkle with chopped parsley.
Serve at room temperature.
Make this dish in the morning and refrigerate. Be sure to remove from the refrigerator at least 1 1/2 hours before serving so it can come to room temperature.
Last published on April 24, 2016.