• Caponata Di Melanzane [Peppers And Tomatoes, With Eggplant

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    • 6 Tbsp. extra virgin olive oil
    • 2 x eggplants, small
    • 1 1/4 lb eggplant water with coarse salt
    • 1 x garlic clove, minced
    • 4 x sweet peppers
    • 1 x onion, large, sliced
    • 1 x warm red pepper pod
    • 2 c. tomatoes, peeled and minced
    • 3 x regular tomatoes, (3 to 4)
    • 2 tsp oregano
    • 2 Tbsp. capers, liquid removed
    • 3 x anchovy filets, minced
    • 1/4 c. olives, green and black


    1. Some time before cooking, cut the eggplant into cubes; don't peel. Place the cubes into abundant water with some coarse salt. Leave for about 30 min.
    2. Meanwhile, peel and coarsely chop the tomatoes. Heat a large saucepan over medium heat. Add in the oil and heat until fragrant. Add in onion and garlic and sauteeuntil translucent/soft. Add in peppers and cook till they start to wilt. Add in eggplant cubes and cook for 15 min. Add in the tomatoes, season with salt, pepper and oregano, and cook till peppers and eggplant are tender but not mushy. Add in the capers, olives and anchovies. Remove from heat and let stand at room temperature for several hrs.

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