Soft, melt in your mouth eggplant combined with a hit of heat and saltiness make…
The best Sicilian eggplant caponata
This Sicilian eggplant dish makes for a quick and easy lunch or dinner. Rich, tangy and delicious. It is ready in under 45 minutes.
Sicilian eggplant Caponata is a traditional dish that comprises of eggplant with celery, capsicum and onion in a rich and tangy tomato sauce. The beauty of this dish is that it is naturally vegan but also gluten-free. It is also very easy to whip up.
How to serve
My favourite way to serve Sicilian eggplant caponata is with fresh crusty bread. The texture and consistency is perfect for use as a dip. But if you are looking for something a little more substantial it also pairs well with basmati rice or pasta.
This dish may be served hot or cold. It can be refrigerated but I wouldn’t advise freezing it.
Substitute ingredients
Olive oil can be replaced with any flavourless oil such as vegetable oil.
The capsicums can be omitted if you have an allergy or dislike them.
Crushed garlic can be replaced with jarred minced garlic or garlic purée. At a stretch garlic powder can be used although it’ll alter the taste slightly.
Ingredients
150ml olive oil
1 red capsicum (red pepper), diced
1 green capsicum (green pepper), diced
2 celery sticks, sliced into 1cm pieces
1 onion, finely diced
2 medium eggplants, diced into large pieces
3 garlic cloves, crushed
5 medium tomatoes, diced (seeds removed)
70g green pitted olives
50g capers
80ml red wine vinegar
1 tbsp granulated sugar
3-4 tbsp chopped parsley
Method
Heat up a large frying pan on a medium heat. Once hot add 3/4 of the oil. To the pan add your capsicums, celery and onion. Add a teaspoon of salt. Sauté for 10 minutes but don’t let it brown. You want them soft but not crispy or golden. Remove from the pan.
Add the rest of the oil to your pan and add your eggplant. Cook on medium for around 10 minutes, you want the pieces to be golden but soft.
Next add the garlic and return the capsicum mixture from step 1 to your pan. Add the diced tomatoes to your pan and stir thoroughly. Cook for a further 10 minutes until tomatoes have broken down and softened.
Next, add the olives, capers, vinegar and sugar and stir. Add seasoning to taste. Change the heat to low and let simmer for a further 10 minutes.
Remove from heat and stir through the chopped parsley then serve.
Vegan eggplant caponata
This eggplant based Sicilian dish makes for a quick and easy lunch or dinner. Rich, tangy and delicious. It is ready in under 45 minutes.
Ingredients
- 150 ml olive oil
- 1 red capsicum red pepper, diced
- 1 green capsicum green pepper, diced
- 2 celery sticks sliced into 1cm pieces
- 1 onion finely diced
- 2 medium eggplants diced into large pieces
- 3 garlic cloves crushed
- 5 medium tomatoes diced (seeds removed)
- 70 g green pitted olives
- 50 g capers
- 80 ml red wine vinegar
- 1 tbsp granulated sugar
- 3-4 tbsp chopped parsley
Instructions
- Heat up a large frying pan on a medium heat. Once hot add 3/4 of the oil. To the pan add your capsicums, celery and onion. Add a teaspoon of salt. Sauté for 10 minutes but don’t let it brown. You want them soft but not crispy or golden. Remove from the pan.
- Add the rest of the oil to your pan and add your eggplant. Cook on medium for around 10 minutes, you want the pieces to be golden but soft.
- Next add the garlic and return the capsicum mixture from step 1 to your pan. Add the diced tomatoes to your pan and stir thoroughly. Cook for a further 10 minutes until tomatoes have broken down and softened.
- Next, add the olives, capers, vinegar and sugar and stir. Add seasoning to taste. Change the heat to low and let simmer for a further 10 minutes.
- Remove from heat and stir through the chopped parsley then serve.
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