Empty My Fridge
1 Minute Recipe | Easy Caponata Recipe
Ingredients
- Eggplant · cubed1 lb
- Salt½ tsp
- Olive oil3 tbsp
- Onion · cubed8 oz
- Celery · sliced3 oz
- Green olive · pitted2 oz
- Caper2 oz
- Tomato · diced14 ½ oz
- Sugar2 tbsp
- Red wine vinegar4 tbsp
- Black pepper
- Parsley · chopped1 tbsp
- Bread · toasted
Instructions
- Cube the eggplant and put it in a strainer. Sprinkle with 1/2 tsp salt, toss to coat evenly, and let it stand for 15 minutes. Pat dry with paper towel.
- Heat a large skillet over medium heat. Add the olive oil and onion and sauté for 4 minutes.
- Add the garlic and celery and sauté for 1-2 minutes until soft. Add the eggplant, raise the heat to medium-high, and sauté for 8-10 minutes until nicely browned.
- Stir in the olives and capers and sauté for 1 minute. Add the tomatoes, sugar and vinegar, and season with salt and pepper to taste. Stir well.
- Cover and simmer for 10 minutes. Stir in the chopped parsley and serve with toasted bread.
Summarized from Seonkyoung Longest's video. Watch it for the details.
More recipes with
OnionTomatoBreadCeleryOliveEggplantGreen olive
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.