Caponata Recipe by Pasquale Sciarappa

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.

Start by seasoning the breasted chicken with salt, black pepper, balsamic vinegar, and lemon juice.

Put the gas on to heat the stove for cooking.

Sauté the eggplant in olive oil until cooked, then remove it from the pan.

In the same pan, add diced onion and sauté until caramelized.

Add chopped green hot pepper to the onions and continue to sauté.

Blanch the plum tomatoes in hot water to remove the skin and seeds, then chop them.

Add the chopped tomatoes to the pan with the onion and pepper mixture.

Season with salt, black pepper, and add basil leaves torn by hand.

Return the sautéed eggplant to the pan and mix everything together.

Add sugar and a little vinegar to balance the flavors, then taste and adjust seasoning as necessary.

Turn off the gas and serve the caponata.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens