How to Make Caponata

Step-by-Step Guide

1. 1

   Step 1: Wash the eggplants.

   Leave the skin on unless the eggplants are very tough (older, larger ones).
2. 2

   Step 2: Dice the eggplant.

   , Leave them salted for half an hour, sitting in a strainer.
   
   This will allow the juices to run. , Dry the eggplant pieces on kitchen paper towel. , They should be cooked until they brown and are tender.
   
   Drain again on kitchen paper towel and set to one side. , Use the same pan with a dash more olive oil.
   
   Fry until golden in color. , Leave to simmer gently for 15 minutes. , Drain them and add them to the simmering tomato mixture. , Stir the sugar through evenly.
   
   Leave to simmer gently for another 15 minutes.
   
   During this time the sauce should reduce. , Add the eggplant pieces and stir through evenly. , The longer it is permitted to marinade, the better, so that the flavor infuses through. , Sprinkle the cut parsley over the top as a garnish.
   
   Provide small crackers or pieces of bread for eating with the caponata.
3. 3

   Step 3: Sprinkle salt over the eggplant pieces.

4. 4

   Step 4: Rinse off the salt.

5. 5

   Step 5: Fry the eggplant pieces in hot olive oil.

6. 6

   Step 6: Fry the onion.

7. 7

   Step 7: Add the tomatoes and season with salt and pepper.

8. 8

   Step 8: Blanch the capers

9. 9

   Step 9: olives and celery for 1 minute.

10. 10

    Step 10: Pour in the vinegar and sugar.

11. 11

    Step 11: Remove from the heat.

12. 12

    Step 12: Let the caponata stand for a minimum of 30 minutes.

13. 13

    Step 13: Serve in a small dish.

Detailed Guide

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