Jamie Oliver’s Eggplant Caponata is one of the best and easiest Sicilian Eggplant Recipes ever. This Italian Sicilian Caponata is made with eggplant, onions, bell pepper, celery, tomatoes, olives, and capers. Serve this eggplant caponata with Red Pepper Soup, Salmon Tartare or Avocado Potato Salad. Feel free to leave a comment about this Jamie Oliver Caponata recipe.
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Print RecipeWhat Is Italian Caponata Of Eggplant
Eggplant Caponata, also known as Sicilian Caponata, is a traditional Italian vegetariansalad made with eggplant, onions, bell pepper, celery, tomatoes, olives, and capers.Caponatais pronouncedka·puh·naa·tuh.
The Italians usually serve Caponata as a salad or as an appetizer with crusty bread, crostini, or ciabatta. Some people call this Caponata a sauce, but it’s more of a salad than a sauce.
What Is The Difference Between Caponata And Ratatouille?
The difference between Caponata and Ratatouille is the flavor profile and ingredients. Caponata is a savory, sweet, and sour dish with briny olives, salty capers, sweet raisins, and a spike of vinegar, while Ratatouille is more of a saucy stew with diced summer vegetables cooked with tomatoes, often without the sweet and sour ingredients found in Caponata.
Caponata Ingredients
- 1 large eggplant cut into 1-inch cubes
- Kosher salt
- Extra virgin olive oil
- 1 yellow onion chopped
- 1 red bell pepper cored and chopped
- 2 small celery stalks thinly sliced
- 1 cup crushed tomatoes
- 2 tablespoons capers
- ¼ cup pitted green olives roughly chopped
- ¼ cup raisins
- 2 teaspoons honey more to your liking
- 1 bay leaf
- ¼ teaspoon to ½ teaspoon crushed red pepper flakes
- ¼ cup red wine vinegar
- ¼ cup dry white wine
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
How To Cook Eggplant Caponata
- Heat your oven to 400°F. Cut the eggplant into 1-inch cubes, season them with salt, and place them on a baking sheet. Roast the cubes in the preheated oven for 25 to 30 minutes until they are browned.
- While the eggplant is roasting, heat 2 tablespoons of olive oil in a large skillet. Add the chopped onions, bell pepper, and thinly sliced celery. Cook these for 5 to 7 minutes, stirring occasionally, until they soften.
- To the skillet, add the crushed tomatoes, capers, chopped olives, raisins, honey, bay leaf, and crushed pepper flakes. Pour in the red wine vinegar and dry white wine, and stir everything together. Let this mixture simmer on medium-low heat for 10 minutes.
- Once the eggplant is roasted, stir it into the skillet with the other ingredients. Cook for an additional 2 to 3 minutes, mixing well. Finish the dish by adding chopped fresh parsley and mint.
Do You Peel Eggplant For Caponata
No, you don’t need to peel the eggplant for making Caponata. The eggplant skin is full of flavor, and it tastes good. It gives the Caponata a wonderful, unique taste.
Is Caponata Served Hot Or Cold
Caponata is traditionally served at room temperature, neither hot nor cold.
What To Serve With Caponata
This Italian eggplant creation is served with crusty bread, crostini, or ciabatta. It also goes well with roast lamb, chicken, or fish such as pan-seared salmon or trout.
How Long Does Leftover Caponata Last In The Fridge
Properly stored leftover Caponata can last in the fridge for about 5 days. Simply place it in a tightly-closed mason jar or an airtight container, then place it in the fridge.
Can You Freeze Caponata
Yes, you can freeze Caponata, and it can last frozen for about 3 months. To freeze Caponata correctly, simply place it in an airtight container, seal it well, and then place it in the freezer.
To thaw frozen Caponata, simply place it in the refrigerator overnight or leave it at room temperature for a few hours until thawed.
How To Reheat Leftover Caponata
Reheat leftover Caponata in the microwave or on the stovetop for about 2 to 3 minutes. If using the stovetop, add a little water or olive oil to prevent it from drying out.
Caponata Calories And Nutrition Facts
- Calories: 91.3kcal
- Carbohydrates: 15g
- Protein: 2.2g
- Fat: 1.3g
- Saturated Fat: 0.2g
- Sodium: 228.9mg
- Potassium: 435.4mg
- Fiber: 4.7g
- Sugar: 8.2g
Try More Recipes:
- Italian Wedding Soup
- Italian Tomato Soup
- Italian Fish Stew
- Grilled Aubergine
- Chicken And Aubergine
Jamie Oliver Eggplant Caponata Recipe
Author: Hamdi Saidani Cuisine:American,Italian,UK Courses:Salads,Appetizers Recipe Keys:VVegetarian
Prep time: 20 minutesCook time: 45 minutesTotal time:1 hour 5 minutesServings:6 servingsCalories:91.3 kcal
Description
Jamie Oliver’s Eggplant Caponata is one of the best and easiest Sicilian Eggplant Recipes ever. This Italian Sicilian Caponata is made with eggplant, onions, bell pepper, celery, tomatoes, olives, and capers. This Caponata salad is perfect with crusty bread or ciabatta or as an appetizer with roast lamb, chicken, or fish.
Eggplant Caponata Ingredients
How To Make Eggplant Caponata
- Heat your oven to 400°F. Cut the eggplant into 1-inch cubes, season them with salt, and place them on a baking sheet. Roast the cubes in the preheated oven for 25 to 30 minutes until they are browned.
- While the eggplant is roasting, heat 2 tablespoons of olive oil in a large skillet. Add the chopped onions, bell pepper, and thinly sliced celery. Cook these for 5 to 7 minutes, stirring occasionally, until they soften.
- To the skillet, add the crushed tomatoes, capers, chopped olives, raisins, honey, bay leaf, and crushed pepper flakes. Pour in the red wine vinegar and dry white wine, and stir everything together. Let this mixture simmer on medium-low heat for 10 minutes.
- Once the eggplant is roasted, stir it into the skillet with the other ingredients. Cook for an additional 2 to 3 minutes, mixing well. Finish the dish by adding chopped fresh parsley and mint.
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