Photograph of the finished Caponata

Italy · Cà tím chua ngọt Caponata

Caponata

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Eggplant Eggplant 1 kg
  • Photograph of Celery Celery 240 g
  • Photograph of Onion Onion 2
  • Photograph of Green olives Green olives 120 g
  • Photograph of Caper buds Caper buds 80 g
  • Photograph of Wine vinegar Wine vinegar 120 ml
  • Photograph of Sugar Sugar 80 g
  • Photograph of Olive oil Olive oil 160 ml

Method

  1. 1 Cut the eggplant into cubes, toss with salt, let drain for 30 minutes, then pat dry.
  2. 2 Fry the eggplant separately until golden brown, then remove and drain off excess oil.
  3. 3 Sauté the celery and onions until softened, then add the tomatoes and cook until thickened.
  4. 4 Add olives, capers, vinegar, and sugar and simmer until the strong acidity evaporates; this is the agrodolce.
  5. 5 Mix in the eggplant, let it cool, then refrigerate for 2 hours. This dish tastes best when served cold.

With an appliance

  • Air fryer 1 hr 10 min

    Replace step 2: spray olive oil on the eggplant and fry at 200 degrees for 12 minutes, stirring at the 6th minute; step 5 still involves mixing the eggplant with the sauce in the pan and letting it cool as is the proper way to eat the dish.

Start cooking