Sicilian White Eggplant Caponata


I had some white eggplant, basil, parsley, and tomato from my patio garden. I typically like to cook them stand-alone or minimally mix them with other ingredients that are store bought. I’ve never made Caponata, but considering the fresh ingredients I had in my patio garden it was the best to try. This is loosely based on this recipe.

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Ingredients:
2-3 medium white eggplant
1-2 tomatoes
1/4 cup green olives
1-2 tbsp capers
1 small onion
1 jalapeno
1 tbsp chopped basil
1 tbsp chopped parsley
1tbsp red wine vinegar
1-2 tbsp olive oil
1 tsp sugar
salt and fresh ground pepper to taste

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Preheat oven to 400 degrees. Cube the eggplant. Toss with some olive oil and salt and layout on a baking sheet. Roast for 15-20minutes.

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Meanwhile in a frying pan, add olive oil and chopped onions and jalapeno and fry for 5 minutes. Add chopped tomatoes and fry for another 5 minutes.Add olives, capers, basil and parsley and continue frying. Add salt, fresh ground pepper and red wine vinegar and continue to simmer.

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Add roasted eggplant and toss until mixed. Garnish with some basil and parsley and serve warm with some crusty bread.

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