Eggplant Caponata by @jorgelavelar

50 min

4 servings

🍆

700 g

Eggplant

🫒

100 g

Green olives

🫒

35 g

Capers

🥬

2

Celery stalks

🧅

1 medium

Onion

🍅

300 g

Cherry tomatoes

🍇

60 ml

White wine vinegar

🍬

5 g

Sugar

🍅

30 ml

Tomato paste

🫒

120 ml

Olive oil

🧂

1 to taste

Salt

⚫

1 to taste

Pepper

🌿

1 to taste

Fresh basil

  1. Cube
    • eggplant
    • olive oil

    Cube the eggplant. Fry in olive oil until golden and set aside on a paper towel to drain.

  2. Slice
    • celery stalks
    • onion
    • olive oil

    Slice the celery and onions. Sauté in olive oil until the onions become translucent. Add in the capers and olives.

  3. Stir
    • cherry tomatoes

    Stir in the cherry tomatoes and tomato paste. Cook for a few minutes until the cherry tomatoes fall apart.

  4. Stir
    • eggplant
    • white wine vinegar
    • sugar

    Stir in the fried eggplant and the vinegar mixture. Cook for a minute or two to allow all the flavors to meld together.

  5. Top
    • fresh basil

    Top it off with some fresh basil.

Eggplant Caponata by @jorgelavelar

50 min

4 servings

🍆

700 g

Eggplant

🫒

100 g

Green olives

🫒

35 g

Capers

🥬

2

Celery stalks

🧅

1 medium

Onion

🍅

300 g

Cherry tomatoes

🍇

60 ml

White wine vinegar

🍬

5 g

Sugar

🍅

30 ml

Tomato paste

🫒

120 ml

Olive oil

🧂

1 to taste

Salt

⚫

1 to taste

Pepper

🌿

1 to taste

Fresh basil

Preparation Steps

  1. Step 1/5

    Cube the eggplant. Fry in olive oil until golden and set aside on a paper towel to drain.

    🍆eggplant
    🫒olive oil
    🔪knife
    🪵cutting board
    🍳frying pan
    🥄spatula
    🧻paper towel

  2. Step 2/5

    Slice the celery and onions. Sauté in olive oil until the onions become translucent. Add in the capers and olives.

    🥬celery stalks
    🧅onion
    🫒olive oil
    🫒capers
    🫒green olives
    🔪knife
    🪵cutting board
    🍳frying pan
    🥄spatula

  3. Step 3/5

    Stir in the cherry tomatoes and tomato paste. Cook for a few minutes until the cherry tomatoes fall apart.

    🍅cherry tomatoes
    🍅tomato paste
    🍳frying pan
    🥄spatula

  4. Step 4/5

    Stir in the fried eggplant and the vinegar mixture. Cook for a minute or two to allow all the flavors to meld together.

    🍆eggplant
    🍇white wine vinegar
    🍬sugar
    🍳frying pan
    🥄spatula

  5. Step 5/5

    Top it off with some fresh basil.

    🌿fresh basil

Composition

Ingredients

Types

Vegetables, Condiments, Herbs

Ingredients

eggplant, green olives, capers, celery stalks, onion, cherry tomatoes, white wine vinegar, sugar, tomato paste, olive oil, salt, pepper, fresh basil

Allergens

to inform

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

200 kcal

Macro nutrients

Protein: 3grams, Carbohydrates: 18grams, Fat: 12grams

Nutritional Information

Minerals

Sodium: 500mg, Potassium: 450mg

Vitamins

Vitamin C: 25mg, Vitamin A: 750IU

Preparation

Time Information

Preparation

20 minutes

Cooking

30 minutes

Overall

50 minutes

Difficulty

Level

Easy (1/4)

Steps

5 steps

Equipments

Utensils

knife, cutting board, frying pan, spatula, paper towel

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Italian

Geographic

to inform

Various

Aspect

Texture

Soft

Flavors

Savory

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 3 days (covered), freezer : 1 month (airtight container)