Piedmontese Eggplant and Pepper Caponata
This Piedmontese Eggplant and Pepper Caponata is a symphony of flavors, combining the sweetness of peppers with the robustness of eggplant, all melded together with a tangy tomato base and a hint of Mediterranean herbs.
Equipment
- Large skillet
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Stirring spoon
Ingredients
- 1 large Eggplant (aubergine) approximately 1 lb or 450g, cubed
- 2 Bell peppers red and yellow, seeded and diced
- 1 medium Red onion about 5 oz or 150g, finely chopped
- 2 Garlic cloves minced
- 3 medium Tomatoes about 1 lb or 450g, peeled and chopped
- 2 tbsp Capers about 1 oz or 28g
- 1/3 cup Kalamata olives about 1.5 oz or 45g, pitted and halved
- 2 tbsp Red wine vinegar about 1 oz or 30ml
- 3 tbsp Extra virgin olive oil about 1.5 oz or 45ml
- 1 tsp Sugar about 0.2 oz or 4g
- Fresh basil leaves a small bunch, torn
- Salt and pepper to taste
Instructions
- Preheat a large skillet over medium heat and add 2 tablespoons of extra virgin olive oil.
- Add the cubed eggplant to the skillet and sauté until it starts to become tender and slightly browned, about 8-10 minutes. Remove the eggplant from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of olive oil along with the chopped red onion and minced garlic. Cook until the onion is soft and translucent, approximately 5 minutes.
- Stir in the diced bell peppers and continue to cook for another 5 minutes, or until they are just beginning to soften.
- Return the eggplant to the skillet with the peppers and onions, and add the chopped tomatoes, capers, and olives. Mix well to combine.
- Season the mixture with salt, pepper, and sugar. Drizzle the red wine vinegar over the vegetables and give everything a good stir.
- Reduce the heat to low and let the caponata simmer for 20-25 minutes, or until the vegetables are very tender and the flavors have melded together.
- Check for seasoning and adjust if necessary. Just before serving, stir through the torn basil leaves for a fresh flavor.
Notes
For a richer flavor, you can add a splash of balsamic vinegar along with the red wine vinegar.
If you prefer a chunkier texture, reduce the cooking time of the vegetables.
This caponata can be served warm or at room temperature. It also tastes better the next day after the flavors have had more time to develop.
For a complete meal, serve atop crusty bread or as a side with grilled chicken or fish.