Catania-Style Caponata

Italian Catania-Style Caponata Recipe

Catania-Style Caponata is a delicious dish of Italian cuisine. These are eggplants stewed over medium heat with cherry tomatoes, olives, capers, onions, seasoned with vinegar and honey. The dish goes as a main dish, or as an appetizer. Perfect for eating with crispy warm crostini.

Recipe type: Main dishes

Recipe type: Italian

Yield: 6-8

Prep time: 45 mins

Cook time: 25 mins

Total time: 1 hour 10 mins

Ingredients:

Eggplant — 1 kg

Bulgarian sweet pepper — 300 grams

Garlic — 1 clove

Yellow onion — 1 onion

Cherry tomatoes — 500 grams

Stem celery — 2 stalks

Salt to taste

Frying oil

Olives or olives — 100 grams

Parsley — 20 grams

Capers — 2 tablespoons

Bay leaf — 1 leaf

Red wine vinegar — 3 tablespoons

Honey — 1 tablespoon

Cayenne pepper flakes — ¼ teaspoon

Directions:

1. Peel garlic and onion and finely chop.

2. Cut the celery stalks finely.

3. Wash the eggplants, cut into cubes of 1 inch (3-5 cm).

4. Put baking paper on a baking sheet. Put the eggplants so that there is a little distance between the cubes. Add salt. Drizzle with olive oil. Mix it up.

5. Preheat the oven and send a baking tray with eggplants there. Cook for 30 minutes. Stir every 10-15 minutes. The color is golden.

6. Heat the oil in a frying pan on maximum heat.

7. Add cherry tomatoes to the pan. Fry for 20 minutes. Tomatoes should give juice and lightly fry.

8. Sweet Bulgarian pepper is washed and cleaned from seeds and white partitions. Cut into large cubes, the size of tomatoes.

9. Cut olives or olives in half.

10. Rinse the parsley and chop it coarsely.

11. In a large saucepan, heat the oil over medium heat.

12. Add the onion to the pan. Cook for 2 minutes.

13. Add bell pepper, celery, 1 teaspoon of salt, ground black pepper to taste. Mix it up. Cook for 5 minutes.

14. Add garlic, fried cherry tomatoes, capers, olives, bay leaf, red wine vinegar, honey, cayenne pepper flakes. Cook for 8-10 minutes.

15. Pull out the bay leaf.

16. Add eggplant and parsley. Cook for 3-5 minutes.

Serving: Serve caponata hot!

Bon Appetit!