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Eggplant caponata

  • Level: Intermediate
  • Preparation time: 2 hours
  • Cooking: 30 minutes

Ingredients 8-10 servings

8 long eggplants

600 grams of peeled tomatoes, sliced

250 grams of pitted green olives

1 celery

2 onions

1 bunch of basil

150 grams of salted capers

2 tablespoons of sugar

1/2 cup of vinegar

200 grams of toasted almonds. flaked

Extra virgin olive oil

Salt to taste


Cut the eggplants into cubes with the skin, add salt and leave in a colander to remove the bitter aftertaste. After about an hour dry and fry in plenty of extra virgin olive oil. To reduce the rife oil place them on absorbent paper.

Blanch the celery in salted water and cut into pieces. In a saucepan, sauté the onion, once browned add the celery and tomato sauce, let it cook for about 10 minutes; add the chopped olives, the desalted capers, salt and pepper and simmer over low heat. 

Once you have reduced it, add 2 tablespoons of sugar and the vinegar to the sauce and continue with cooking for another 10 minutes.

Finally, add the eggplants and cook for a couple of minutes; let cool before serving. 

If you like, garnish with flaked almonds.