Imagine a burst of Mediterranean flavors dancing on your taste buds - that's exactly what this authentic Sicilian Eggplant Spread promises! Caponata is not just a recipe; it's a culinary journey that transforms simple ingredients into a symphony of sweet, tangy, and savory notes. Whether you're a foodie looking to impress guests or someone craving a taste of Southern Italy, this bruschetta topping will transport you straight to the sun-drenched streets of Sicily with just one bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Sicilian
Serves: 8 servings
Ingredients
- 2 medium eggplants, diced
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 can diced tomatoes
- 1/4 cup olives, chopped
- 1/4 cup capers
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare vegetables by washing and cutting eggplants into small, uniform cubes. Sprinkle eggplant cubes with salt and let sit in a colander for 15 minutes to draw out excess moisture.
- Pat eggplant cubes dry with paper towels. Heat olive oil in a large skillet over medium-high heat and fry eggplant cubes until golden brown and slightly crispy, about 7-8 minutes. Remove eggplant and set aside on a paper towel-lined plate.
- In the same skillet, sauté chopped onions and celery until soft and translucent, approximately 5 minutes.
- Add diced tomatoes, chopped olives, and capers to the skillet. Stir and cook for 5 minutes.
- Return fried eggplant to the skillet. Add red wine vinegar and sugar, stirring to combine all ingredients.
- Reduce heat to low and simmer the mixture for 15-20 minutes, allowing flavors to meld together. Season with salt and pepper to taste.
- Remove from heat and let the caponata cool to room temperature. The spread will develop richer flavors as it sits.
- Serve at room temperature on toasted bread or bruschetta. Can be stored in refrigerator for up to 5 days.
Tips
- • Salt your eggplant cubes and let them sit for 15 minutes to remove excess moisture, ensuring a crispy and non-soggy texture. • Use a large skillet to give ingredients enough space to brown properly. • Fry eggplant in batches to maintain high heat and achieve a golden-brown exterior. • Let the caponata cool completely to room temperature before serving, as the flavors intensify and blend beautifully. • For best results, make this spread a day ahead - the flavors will develop even more depth overnight. • Store in an airtight container in the refrigerator for up to 5 days, making it a perfect make-ahead appetizer.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 15g
Protein: 2g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
