Learn how to make homemade caponata with this recipe! This boldly flavored Sicilian appetizer or side dish is perfect for late summer meals. Recipe yields about 6 side servings.
Eggplant caponata is an easy recipe that tastes better the next day. Learn how to make this Italian eggplant dish festooned with olives, capers, and tomatoes.
Eggplant Caponata is a Sicilian dish starring eggplant, vegetables and loads of flavor - cooked down to tender perfection.
Eggplant Caponata is a traditional Italian condiment of eggplant, tomatoes, and other vegetables and seasonings. This tasty spread is packed with flavor - sour, sweet, and salty all at once. Caponata can be used as a topping for bruschetta, sauce for pasta, or as a condiment for meats and fish.
This homemade Eggplant Caponata recipe could not be easier to make! Sauté diced eggplant, red onion, tomatoes, and bell pepper, then season with garlic, capers, golden raisins, pine nuts, fresh herbs and just a touch of sugar. A quick and flavorful vegetarian appetizer or side dish. Toss with pasta for an easy main meal! Vegan, Gluten-free.
Eggplant Caponata is one of the golden staples of Sicilian cuisine. Try this Authentic recipe full of rich summer flavors!
Caponata is a delicious Sicilian eggplant salad with creamy caramelized eggplant, crisp celery and a savory sweet and sour flavor from the tomatoes and vinegar. Served as an antipasto with bread, or as a relish for fish and meat dishes, Caponata is an appetite inducing condiment that makes just about anything taste better.
Caponata is a Sicilian eggplant salad bursting with rich sweet and sour flavors that make you think of the sunny Mediterranean.While traditional caponata uses deep-fried eggplant, we make ours with roasted or air-fried ones resulting in an easier and healthier recipe.
An authentic side dish hailing from Sicily, this easy eggplant caponata recipe is the perfect celebration of late summer eggplant. The key is finding the right balance of sweet and tangy flavors. Can be made up to 1 week in advance and/or frozen. Recipe adapted from David Lebovitz.
Mary Berry's simple store cupboard aubergine caponata is full of flavour and also happens to be vegan. Serve with bread, couscous or a jacket potato.
This Low Carb Eggplant Caponata is a deliciously rich blend of roasted eggplant, tangy tomatoes, and aromatic herbs. Perfect for a keto-friendly appetizer or a hearty side dish, it's packed with flavor and nutrition without the carbs.
This bright and punchy Italian condiment comes from Sicily. Packed full of eggplant, bell pepper, tomato, onion, celery, currants (I replaced the traditional raisins with currants to make it more low carb), capers, olives, and pine nuts in a sweet and tangy vinegar based sauce, it is an addicting topping for low carb bread. I like to serve this with a good amount of olive oil, some fresh herbs, and salt for garnish.
