Ingredients for 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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How to Make 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
4g
Carbs
24g
