It is the right time to make a simple and tasty eggplant caponata, a delicious side dish to pair with any dish on any occasion. It’s simple because we won’t add capers, olives, and pine nuts, but the preparation method is the same as light eggplant caponata.
I think the simple eggplant caponata is my favorite side dish, it can be prepared in a short time and it can be eaten either hot or cold. Caponata is great as an appetizer, tasty on top of crostini or as a dressing for a cold pasta salad, it’s always a guaranteed success.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 eggplant
- 1 sweet bell pepper
- 1 zucchini
- Half onion
- 14 oz tomato pulp (finely chopped)
- 3 tablespoons olive oil
- a glass of wine
- 2 tablespoons vinegar
- 2 tablespoons sugar
- as needed sunflower oil (for frying)
- as needed fine salt
Steps
To make the caponata, choose a nice round and firm purple eggplant. Use a potato peeler to remove the skin and cut it into cubes that aren’t too large. You can also leave the skin if you prefer.
Then wash and dice the bell pepper and zucchini as well.
In a pan, add a small amount of sunflower oil, about a finger’s width of oil, the vegetables should not float while frying.
Start frying the eggplants, when they are slightly golden drain them and set them aside.
Fry the zucchini as well, when they are slightly golden drain them and set them aside along with the eggplants. Now move on to the bell peppers, fry them with the same method.
In the same pan where you fried the vegetables, add the olive oil and the finely sliced onion. Let it sauté and slightly brown.
Then add the finely chopped tomato pulp, stir and let it cook for 5 minutes with the lid on.
At this point, add the fried vegetables you set aside, mix well and add the wine and vinegar.
Let it evaporate and cook for 10 minutes without the lid.
Finally, add 2 tablespoons of sugar, salt as needed, and let the caponata cook on low heat for 20 minutes with the lid on. Stir occasionally to prevent sticking.
The eggplant caponata is ready. Let it cool a bit before serving hot, or let it cool completely if you wish to serve it cold.
