Caponata

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 ends off the eggplant and slice it into strips, removing some skin if desired.

Salt the eggplant with coarse salt and let it drain to remove bitterness.

Wash the eggplant to remove excess salt and pat it dry.

Heat vegetable oil in a frying pan and fry the eggplant until browned on all sides.

In a separate sauté pan, heat olive oil and add diced onion and celery, seasoning with salt.

Sauté the onion and celery until they begin to wilt and soften.

Fry additional batches of eggplant, lightly salting each batch as it comes out of the frying pan.

Add green olives and capers to the sautéed onion and celery, using large pieces of olives.

Add diced tomatoes, ensuring to remove excess juice and seeds before adding them to the pan.

Simmer the mixture of onions, tomatoes, olives, and capers until everything is well combined and softened.

Add the fried eggplant to the vegetable mixture and toss gently to combine.

Prepare a sauce by boiling together sugar, balsamic vinegar, and water until reduced by half.

Pour the reduced sauce over the vegetable mixture and let it absorb and dry out.

Let the caponata rest at room temperature before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens