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Italian Caponata

A traditional Sicilian appetizer made with eggplant and a savory sauce, often served with pasta.

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Italian
medium
28 min
4
vegetarian
Prep: 10 min
Cook: 18 min
0:00 / 0:00
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Ingredients
  • •1 kilo Eggplants
  • •CapersNonpareil, desalted
  • •Green olivesDesalted
  • •Tomato
  • •Sugar
  • •Vinegar
  • •Rigatoni pasta(optional)Optional for serving
  • •Mudika(optional)Fried bread crumbs
  • •Ricotta salata(optional)For garnish
Instructions
  1. 1

    Fry the eggplants at 170-180°C until golden.

    10 min

  2. 2

    Sauté capers and olives for about 5 minutes.

    5 min

  3. 3

    Add tomato and cook for 5 minutes.

    5 min

  4. 4

    Add sugar and vinegar, then turn off the heat.

    1 min

  5. 5

    Incorporate the fried eggplant into the sauce.

    2 min

  6. 6

    Serve with rigatoni pasta, mudika, and ricotta salata if desired.

    5 min

Equipment Needed
frying pan
sauté pan
mixing spoon

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