Caponata

Caponata is an Italian dish that will delight you with the taste and aroma of summer vegetables. Caponata is very similar to our vegetable caviar or vegetable stew. With the addition of olives, the dish of eggplants, tomatoes, and sweet peppers gains a Mediterranean accent and a special piquancy.

Cook: 45 minutes

Ingredients

• Eggplant – 2 pcs.
• Tomatoes – 3 pcs.
• Bulgarian red pepper – 1 pc.
• Bulb onions – 1 pc.
• Garlic – 1 clove
• Olives – 10-12 pcs.
• Sugar – 0.5 teaspoon
• Salt to taste
• Fresh chopped greens (basil, parsley) – 3 tbsp
• Apple cider vinegar 6% – 1 tbsp
• Ground black pepper – to taste
• Vegetable oil for frying – to taste

Directions

1. Peel the eggplants and cut them into cubes.

   

2. Cover the eggplant with salt and leave for 20 minutes.
3. Chop the onion, pepper, and garlic.
4. Peel the tomatoes and chop the tomatoes.
5. In a frying pan, fry the onions in vegetable oil until golden brown.

   

6. Put the tomatoes on the onion.
7. Fry the onions and tomatoes together until almost all the liquid has evaporated.

   

8. Then add pepper and garlic.
9. Stir in, add sugar, spices and simmer over low heat for 5-7 minutes.
10. Throw the eggplants in a colander, rinse and squeeze out excess liquid.

    

11. Fry eggplants in vegetable oil in another pan until light golden brown.
12. Combine the eggplant with the rest of the vegetables.
13. Stir, add olives and finely chopped herbs, pour in vinegar.

    

14. You should always stir such dishes delicately so as not to knead all the vegetables into porridge. Cover the skillet with a lid and bring the vegetable dish to readiness within 10 minutes.

Delicious, juicy, and aromatic caponata is ready. It can be served both hot and cold.

Enjoy your meal!

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