Eggplant Caponata
Indulge in the rich, tangy flavors of our Eggplant Caponata, a delightful Mediterranean dish perfect for any meal. This vibrant recipe combines eggplant, bell peppers, tomatoes, and olives, making it a nutritious and mouth-watering choice for your table.
Ingredients
1 large eggplant, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium onion, chopped
2 celery stalks, chopped
3 cloves garlic, minced
2 medium tomatoes, chopped
1/4 cup green olives, sliced
2 tbsp capers, drained
1/4 cup red wine vinegar
2 tbsp sugar
1/4 cup olive oil
Salt and pepper to taste
Fresh basil leaves, chopped (for garnish)
Instructions
1
Place the diced eggplant in a colander and sprinkle with salt. Let it sit for 30 minutes to draw out any bitterness. Rinse and pat dry.
2
In a large skillet or saucepan, heat the olive oil over medium heat. Add the onion and celery and sauté until they begin to soften, about 5 minutes. Add the bell peppers and cook for another 5 minutes until they start to soften. Add the garlic and cook for 1 minute until fragrant.
3
Add the diced eggplant to the skillet and cook, stirring occasionally, until it begins to soften and brown, about 10 minutes.
4
Stir in the chopped tomatoes, olives, and capers. Cook for another 5 minutes until the tomatoes start to break down.
5
Add the red wine vinegar and sugar, stirring to combine. Let the mixture simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender and the flavors have melded together.
6
Season with salt and pepper to taste.
7
Remove from heat and let the caponata cool to room temperature. It can also be served warm if preferred.
8
Garnish with fresh basil leaves before serving.
Tags:
#DeliciousMeals#EggplantCaponata#HealthyRecipes#MediterraneanCuisineChefBryanCookingwithchefbryanKUTV
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