Caponata Di Melanzane [Peppers & Tomatoes, W/

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Servings: 5 Difficulty: Advanced
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A tangy, sweet-and-sour Sicilian eggplant stew brimming with capers and olives.
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Caponata is a classic Sicilian specialty that celebrates the humble eggplant through a vibrant mix of sweet, sour, and savory flavors. This dish features tender eggplant cubes slow-cooked with sweet peppers, onions, and tomatoes, then finished with a distinctive agrodolce (sweet-and-sour) profile from capers, olives, and vinegar. The texture is rich and stew-like, making it perfect for serving at room temperature as an antipasto or side dish. It improves with age, allowing the flavors to meld beautifully, making it an excellent choice for meal prep or entertaining. Serve it alongside crusty bread to soak up the delicious juices.

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Caponata Di Melanzane [Peppers & Tomatoes, W/

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 5 Calories: 198.9

Description

Caponata is a classic Sicilian specialty that celebrates the humble eggplant through a vibrant mix of sweet, sour, and savory flavors. This dish features tender eggplant cubes slow-cooked with sweet peppers, onions, and tomatoes, then finished with a distinctive agrodolce (sweet-and-sour) profile from capers, olives, and vinegar. The texture is rich and stew-like, making it perfect for serving at room temperature as an antipasto or side dish. It improves with age, allowing the flavors to meld beautifully, making it an excellent choice for meal prep or entertaining. Serve it alongside crusty bread to soak up the delicious juices.

Ingredients

Directions

  1. Cut the unpeeled eggplants into 1-inch cubes.
  2. Place the eggplant cubes in a large bowl of water mixed with coarse salt and let sit for 30 minutes to draw out bitterness.
  3. Meanwhile, peel and coarsely chop the tomatoes.
  4. Slice the onion and chop the garlic clove.
  5. Chop the sweet peppers and hot red pepper pod.
  6. Drain and chop the capers and olives.
  7. Chop the anchovy filets if using.
  8. Drain the eggplant cubes and pat them dry with a clean kitchen towel.
  9. Heat olive oil in a large saucepan over medium heat.
  10. Add the onion and garlic, sautéing until translucent and fragrant.
  11. Add the sweet and hot peppers, cooking until they begin to wilt.
  12. Add the dried eggplant cubes to the pan.
  13. Cook the eggplant for about 15 minutes, stirring occasionally, until it starts to soften.
  14. Add the chopped tomatoes to the pan.
  15. Season with salt, pepper, and oregano.
  16. Simmer until the peppers and eggplant are tender but still hold their shape.
  17. Stir in the capers, olives, and anchovies.
  18. Remove from heat and allow the caponata to cool to room temperature.
  19. Let stand for several hours to allow flavors to meld before serving.

Nutrition Facts

Servings 5

Amount Per Serving
Calories 198.9kcal
% Daily Value *
Total Fat 22.5g35%
Saturated Fat 3.1g16%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: caponata, eggplant, italian, sicilian, antipasto, side dish, vegan, vegetarian, melanzane, capers, olives, tomatoes, peppers, agrodolce, mediterranean, summer, stew, salad, appetizer, plant-based
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