Eggplant caponata

Learn how to make homemade caponata with this recipe! This boldly flavored Sicilian appetizer or side dish is perfect for late summer meals. Recipe yields about 6 side servings.

Eggplant caponata is an easy recipe that tastes better the next day. Learn how to make this Italian eggplant dish festooned with olives, capers, and tomatoes.

Ingredients: 1 large eggplant, cut into cubes 2 tablespoons salt 4 tablespoons olive oil, divided 2 celery stalks, chopped 1 onion, finely chopped 2 garlic cloves, minced 2 large tomatoes, diced 1/2 cup green olives, pitted and sliced 2 tablespoons capers 1 tablespoon tomato paste 2 teaspoons fresh oregano, chopped 2 tablespoons red wine vinegar 1 teaspoon sugar Salt and black pepper to taste Fresh parsley, chopped (for garnish) #Sicilian #Eggplant #Quickandeasyrecipe

Taste the flavors of the Mediterranean with this eggplant Caponata recipe featuring a blend of roasted eggplant, tomatoes, olives, raisins, and more!

Delicious vegan roasted eggplant, browned peppers, and onions sautéed in herbed tomatoes for a healthy side dish everyone loves!

Eggplant is the star of caponata, a stewed eggplant and tomato dish that hails from Sicily. Being such a classic dish, the internet is full of varieties and spins, but this recipe highlights how simple it can be to create a perfect. #siciliancooking #sicilianeggplantcaponata #eggplantcaponata #eggplantcaponatarecipe

This eggplant caponata recipe is a delicious summer appetizer or side dish! My take on the sweet and sour Sicilian stew, it's fantastic chilled or at room temperature. We love it on crostini with fresh basil for garnish.

This Eggplant Caponata is the best, most authentic recipe of traditional Sicilian Eggplant Salad.

Serve with crackers or baguette as an appetizer relish or use it as the base for a main dish. See my notes in the post above for ideas!

This Sicilian eggplant caponata dish offers a straightforward yet flavorful appetizer option. It consists of roasted eggplant and sautéed vegetables, combined with savory green olives and capers, toasted pine nuts, and plump golden raisins, all simmered in a zesty tomato sauce.