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Caponata Recipe

Caponata
How to make Caponata

About Caponata Recipe: Caponata is an eggplant stew known to have originated in Sicily, Italy. Eggplants, carrots and celery cooked in a sweetened sauce. It can be served as a warm side or a cold appetizer.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings4
  • Easy

Ingredients of Caponata

  • 100 gms brinjals (cubed)
  • 50 gms celery
  • 4 Onions, sliced
  • 100 gms tomato puree
  • 1 cup olives, sliced
  • 1/2 cup capers
  • 50 gms sugar
  • 100 ml vinegar
  • 50 ml red wine
  • 100 ml olive oil
  • 50 gms carrots
  • 2 tbsp cocoa powder
  • to taste salt and pepper
  • Water

How to Make Caponata

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1.
Dice and fry the brinjals. Heat oil and saute onions and celery.
2.
Add olives, tomato puree, capers, sugar and vinegar.
3.
Add wine and simmer for 10 minutes, till thick. Add water if its too thick.
4.
Add the brinjals, salt and pepper. Add the cocoa powder.
5.
Chill for a day before serving.

Key Ingredients: brinjals (cubed), celery, Onions, tomato puree, olives, capers, sugar, vinegar, red wine, olive oil, carrots, cocoa powder, salt and pepper, Water

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