Caponata | How to make Caponata

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BySanjula Thangkhiew
Created on 17th Aug 2015
  • Caponata, How to make Caponata

About Caponata

An exceptional Italian condiment served with bread sticks.

Caponata is a delicious and yummilicious dish which is one of the popular dish of Italian. Caponata is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Caponata is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 15 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Caponata. It is an amazing dish which is perfectly appropriate for any occasion. Caponata is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Caponata is an art and while preparing this dish you can feel the aroma of this delicious Caponata. Surprise your family and friends by preparing this hotel style Caponata at your home.

  • Prep Time0mins
  • Cook Time15mins
  • Serves4People
Caponata

Ingredients to make Caponata

  • 1 Eggplant chopped
  • 1/2 cup Green olives finely chopped
  • 1/4 cup Corn
  • 1/4 cup Basil chopped
  • 4-6 Tomatoes finely chopped
  • 1 Onion sliced
  • 1 Celery Stalk minced
  • 1 Garlic clove minced
  • 2-3 tbsp small Capers
  • 2-3 tbsp Sugar
  • 1 tbsp Tomato Paste
  • 1 tsp red pepper flakes
  • Salt to taste

How to make Caponata

  1. Toss the eggplant with about 2 tablespoons salt into a large bowl. Cover the bowl for 1 hour. Drain the eggplant, rinse with fresh water and pat dry with paper towels.
  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add onion and celery, season with salt. Stir until the onion begins to soften. Add the garlic and cook 1-2 mins more.
  3. Remove from the skillet and set aside.
  4. Now heat the remaining olive oil until the oil is nearly smoking. Add the eggplant and spread it out in a thin layer on the skillet. Let this sizzle for 1-2 minutes before stirring.
  5. Cook for 5 mins . Add the onion-celery mixture, the tomatoes, olives, pine nuts, capers and red pepper flakes. Stir well.
  6. Add the vinegar, sugar and tomato paste and stir once more. Cook until eggplant is very soft.
  7. Remove from heat and let it cool to room temperature. Mix in the basil.
  8. Season with salt and pepper to taste.

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