Caponata Recipe

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and can mimic the texture of eggplant.

green olives

🥗Healthier: black olives

💰Cheaper: canned olives

Canned olives are often more affordable and can be used interchangeably.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: white vinegar

Red wine vinegar offers a similar acidity at a lower cost.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is often cheaper and can provide sweetness.

Prepare the eggplant by cutting off the ends and slicing it into cubes.

Sprinkle salt on the eggplant and let it sit for a while to draw out moisture.

Peel and chop the plum tomato, removing seeds and excess water.

Heat olive oil in a pan and sauté the eggplant until crispy.

Remove the eggplant from the pan and set aside.

In the same pan, add more olive oil and sauté chopped onion and garlic until fragrant.

Add the hot pepper and sauté briefly.

Stir in the chopped tomato, capers, sugar, and vinegar.

Season with sea salt and black pepper, and mix well.

Return the sautéed eggplant to the pan and combine everything.

Reduce the heat and let it cook for 10 minutes, stirring occasionally.

Toast the bread slices until golden brown.

Add fresh basil leaves to the caponata and mix well before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary