Caponata - Michelin Star Chef in Paris shares 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.

Cut the eggplant into 1-inch cubes and sprinkle with salt; let it sit for 30 minutes to draw out moisture.

Rinse the eggplant cubes and pat dry with a paper towel.

Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Add the eggplant to the skillet and sauté until softened, about 5-7 minutes.

Stir in the chopped onion and diced celery; cook until the onion is translucent, about 3-4 minutes.

Add the diced bell pepper and minced garlic; sauté for another 2-3 minutes until fragrant.

Incorporate 2 cups of diced tomatoes, 2 tablespoons of capers, and 1/2 cup of green olives; mix well.

Pour in 1/4 cup of balsamic vinegar and sprinkle with 1 tablespoon of sugar, salt, and black pepper to taste.

Simmer the mixture for 15-20 minutes, stirring occasionally, until the sauce thickens.

Remove from heat and stir in chopped fresh basil and parsley before serving.

Cooking Techniques

Equipment Needed

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