About the Recipe
Imagine the sun-drenched, picturesque landscapes of Sicily captured in a single bowl! Sicilian Eggplant Caponata is a deliciously chunky relish that’s all about big, bold flavors dancing together in perfect harmony. A little sweet, a little sour, and a whole lot of savory, it’s a celebration of tender, melt-in-your-mouth eggplant, bright, juicy tomatoes, and briny, flavorful olives that will have you scooping up every last bit with enthusiasm.
This is not your average vegetable dish. It’s the kind of effortless appetizer that makes you look like a kitchen wizard, impressing everyone with your culinary skills. Picture this: a vibrant, jewel-toned spread piled high next to a crusty, freshly baked baguette, inviting you to dive in. It’s casual enough for a relaxed weeknight dinner but impressive enough for a sophisticated dinner party, and best of all, it tastes even better the next day, after all the glorious flavors have had a chance to mingle and become best friends, creating a symphony of taste that is truly unforgettable.
Ingredients
1 eggplant chopped you can leave the skin on if you like
¼ cup olive oil
1 onion chopped
5 garlic cloves more if you love garlic minced
2 big tomatoes chopped
1 tablespoon sugar
¼ teaspoon of salt
½ teaspoon of pepper
3 tablespoons of capers
½ cup of pitted black olives chopped
1 can plum tomatoes
Preparation
On the stovetop, cook the eggplant, onions, and garlic.
Add the other ingredients and let it simmer for 20 minutes.
Notes