Caponata is a relish-like eggplant salad that's a classic Italian appetizer. Its other characteristic ingredients include fresh tomatoes, celery, and olives. Serve on fresh bread or slices of Italian bread that have been baked until crisp (bruschetta) for a first course before serving a pasta dinner.

Recipe

Eggplant Caponata

Caponata is a relish-like eggplant salad that's a classic Italian appetizer. Its other characteristic ingredients include fresh tomatoes, celery, and olives.

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Course: Appetizer

Cuisine: Vegan / Healthy

Diet: Vegan, Vegetarian

Keyword: Caponata, eggplant salad, how to make Caponata

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings: to 8

Calories: 176kcal

Author: Veg Kitchen

Ingredients

2 medium eggplants about ¾ pound each
2 tablespoons extra-virgin olive oil
1 medium onion finely chopped
2 to 3 clove garlic minced
2 medium celery stalks diced
1 pound ripe juicy tomatoes, finely diced
½ cup chopped black or green olives
¼ cup chopped fresh parsley or basil plus more for garnish
2 tablespoons capers optional
1 tablespoon chopped fresh oregano optional
2 tablespoons red wine vinegar
Salt and freshly ground pepper to taste
Fresh or crisp bread for serving

US Customary - Metric

Instructions

Preheat the oven to 400 degrees F.
Place the eggplants on a foil-lined baking sheet and bake until they collapse, about 40 minutes. When cool enough to handle, peel and chop fine.
Heat half of the olive oil in a large skillet. Add the onion and sauté over moderate heat until translucent. Add the garlic and celery and continue to sauté until the onion is lightly browned.
In a mixing bowl, combine the eggplant, onion mixture, reserved olive oil, and all the remaining ingredients (except the bread, of course) and stir together.
Allow to cool to room temperature, then transfer to a serving bowl. Garnish with fresh herb of choice and serve with slices of fresh or grilled bread.