How to make Caponata - Recipe by Laura Vitale - Laura in The Kitchen Episode 62

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits at a lower cost.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides a similar tang at a lower price.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

Cut the eggplant into 1-inch cubes and place in a colander.

Sprinkle with about 1/4 cup of salt, mix, and weigh down with a plate to draw out bitter liquid for about 1 hour.

Rinse the eggplant and pat dry after an hour.

Heat 3 tablespoons of olive oil in a large skillet over medium heat.

Add chopped onion, bell pepper, and celery to the skillet and season with salt and pepper.

Sauté the vegetables for about 6 to 7 minutes until translucent.

Add a pinch of hot pepper flakes to the vegetable mixture and stir.

Add the eggplant to the skillet and cook for another 3 to 4 minutes, stirring occasionally.

Add crushed or diced tomatoes and golden raisins to the skillet, mixing well.

Add 1 tablespoon of sugar, capers, and Kalamata olives, followed by 1 tablespoon of red wine vinegar.

Cook the mixture on medium-high heat for about 20 minutes until thickened, stirring occasionally.

Taste for seasoning and adjust with salt and black pepper as needed.

Add fresh basil leaves and let cook for another minute before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens