This caponata recipe is a mouth-watering combination of roasted eggplant, juicy tomatoes, capsicums, and tangy capers all cooked together. The result is a deliciously sweet and sour vegetable medley that is perfect for serving as an appetizer or side dish. The mix of flavors and textures is truly irresistible!
2 medium eggplants, diced into small cubes
1 red onion, peeled and finely sliced
3 celery stalks, roughly chopped
400g tinned chopped tomatoes
2 red capsicums, seeds removed and sliced
3 tbsp capers, rinsed in cold water
2 tbsp white vinegar
1 cup mixed pitted olives
3 garlic cloves, minced
1-2 tsp red pepper flakes (option)
Handful of mixed basil and parsley, roughly chopped
Olive oil for frying
Salt and pepper to season
Sprinkle diced eggplant with a little salt and allow to sit for 20 minutes to draw out the moisture. Pat dry with paper towels. Heat a large saucepan with a little olive oil. Fry the eggplants in batches for 3 to 5 minutes, until they are slightly charred and soft. Repeat until all eggplant is fried, remove from the pan and set aside.
In the same saucepan, add a little more olive oil. Add onion and celery, garlic, capers, olives, and capsicums, and stir well to combine all together. Fry off for 5 to 7 minutes until the capsicums and celery are softened. Add back the cooked eggplant, stirring once again to combine.
Add tinned tomatoes, white vinegar, red pepper flakes, and mixed herbs, and season with salt and pepper, adjusting according to your liking. Cover and allow to simmer for a further 10 minutes to allow the flavours to infuse.
Caponata can be served straight away or refrigerated to allow the flavours to combine further.