Eggplant Aubergine Caponata Recette

A vibrant and flavorful Italian eggplant caponata recipe! This versatile appetizer or side dish is equally delicious served warm over pasta, chilled as a refreshing salad, or at room temperature with crusty bread. Sweet and tangy flavors explode with every bite, thanks to a medley of roasted eggplant, peppers, onions, olives, capers, and anchovies. Perfect for a quick weeknight meal or an impressive appetizer for your next gathering.

Préparation 20 min

Cuisson 45 min

Calories 348 kcal

Protéines 11g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Eggplant Aubergine Caponata

1/4 inch + 1 tablespoon olive oil
2 medium eggplants
1 red bell pepper
1 green bell pepper
1 medium onion
2 cloves garlic
2 tablespoons capers
2 anchovy fillets
Balsamic Vinaigrette
2 tablespoons brown sugar
1 (28 ounce) can crushed tomatoes
1/2 teaspoon dried basil
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
2 tablespoons red wine vinegar
1/2 cup pitted green olives

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Comment préparer Eggplant Aubergine Caponata

Heat 1/4 inch of olive oil in a large skillet over medium heat.
Cut 2 medium eggplants into 1-inch cubes. Brown the eggplant in batches, ensuring not to overcrowd the pan, until golden brown. Remove and set aside in a large bowl.
Add 1 tablespoon of olive oil to the skillet. Sauté 1 red bell pepper (cored, seeded, and diced) and 1 green bell pepper (cored, seeded, and diced) until softened, about 5-7 minutes.
Add 1 medium onion (finely chopped) and 2 cloves garlic (minced) to the skillet and cook until onions are tender, about 5 minutes.
Stir in 2 tablespoons brown sugar and 2 tablespoons red wine vinegar. Cook for 2 minutes, allowing the sugar to caramelize slightly.
Add 1 (28-ounce) can crushed tomatoes, 1/2 cup pitted green olives (halved), and bring to a simmer. Cook until sauce has thickened, about 10-15 minutes.
Add the browned eggplant and sautéed peppers to the sauce. Stir in 2 tablespoons capers (drained), 2 anchovy fillets (finely chopped), 1 teaspoon dried oregano, and 1/2 teaspoon dried basil. Mix well.
Season to taste with salt and freshly ground black pepper.
Serve warm or at room temperature with crusty Italian bread. Alternatively, serve hot over pasta or chilled as a salad.

Nutrition Information (Approximate per serving)

Sodium

34 g

Sugar

215g

Fat

Carbs

24g

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Starters Appetizers & Snacks Salads Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Italian Mediterranean Gluten Free Summer Recipes

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Questions fréquentes

Combien de temps faut-il pour préparer Eggplant Aubergine Caponata ?

Eggplant Aubergine Caponata prend environ 65 minutes du début à la fin — environ 20 minutes de préparation et 45 minutes de cuisson.

Combien de calories contient Eggplant Aubergine Caponata ?

Eggplant Aubergine Caponata contient environ 348 calories par portion, avec environ 11 g de protéines, 24 g de glucides et 9 g de lipides.

De quels ingrédients ai-je besoin pour Eggplant Aubergine Caponata ?

Les principaux ingrédients de Eggplant Aubergine Caponata sont Olive Oil, Eggplants, Red Pepper, Green Pepper, Red Onions, Garlic. Consultez la liste complète avec les quantités ci-dessus.