Sweet and sour eggplant caponata

Sweet and sour eggplant caponata

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

This is a Sicilian dish of eggplant sautéed in a sweet and sour sauce and lots of olive oil. Feel free to add pine nuts or sultanas, which are also traditional.

Ingredients

Quantity Ingredient
125ml olive oil, plus extra if needed
1 red onion, finely diced
1 garlic clove, finely chopped
1 1/2 red capsicums, diced
4 large eggplants, cut into cubes
12 cherry tomatoes, cut in half
2 tablespoons capers in brine, drained
1 teaspoon salt
3 teaspoons caster (superfine) sugar
3 tablespoons red wine vinegar
1 lemon, juice
2 tablespoons basil, torn, to garnish

Method

  1. Heat 85 ml of the oil in a large saucepan over high heat and add the red onion, garlic and capsicum. Reduce the heat to medium and fry for 25 minutes, or until the onion and capsicums are soft and caramelised.
  2. Meanwhile, heat the remaining oil in a large frying pan over medium–high heat. Working in batches, fry the eggplant for 2 minutes, stirring regularly and adding more oil as needed, until golden brown all over and just cooked. Remove the eggplant from the frying pan and set aside.
  3. Add the tomatoes to the frying pan and fry for 2 minutes, then remove from the heat and set aside.
  4. Add the eggplant and tomatoes to the onion mixture in the saucepan. Add the capers, salt, sugar, red wine vinegar and lemon juice, and cook for 8–10 minutes over low heat.
  5. To serve, transfer to a serving bowl and garnish with the basil.
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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