Eggplant Caponata

4 servings

60 minutes

The recipe was shared with us by Mirko Zago, chef of the Onest and Aist restaurants.

Energy value per serving

• Calories: 413.6
• Proteins: 8.7g
• Fats: 26g
• Carbohydrates: 35.8g

Ingredients

• Eggplants: 950 g
• Red onion: 200 g
• Garlic: 20 g
• Celery: 200 g
• Wine vinegar: 60 ml
• Beef tomatoes: 450 g
• Capers: 80 g
• Olive oil: 60 ml
• Basil: 40 g
• Olive: 80 g
• Olives: 80 g
• Thyme: 10 g
• Fennel: 200 g
• Zucchini: 200 g
• Pine nuts: 42 g
• Vegetable oil: 200 ml

Cooking steps

1. Peel the eggplants and cut them into large cubes.

   Required ingredients:

   • Eggplants: 950 g

2. Salt and let it sit to remove excess bitterness.

3. Then squeeze out excess moisture and fry in vegetable oil.

   Required ingredients:

   • Vegetable oil: 200 ml

4. Cut the zucchini into large cubes and fry separately.

   Required ingredients:

   • Zucchini: 200 g

5. Blanch celery and fennel in water, then sauté, and finally add wine vinegar.

   Required ingredients:

   • Celery: 200 g
   • Fennel: 200 g
   • Wine vinegar: 60 ml

6. Sauté minced garlic and red onion in olive oil. Combine with peeled tomatoes and sauté a bit, adding water or vegetable broth.

   Required ingredients:

   • Garlic: 20 g
   • Red onion: 200 g
   • Olive oil: 60 ml
   • Beef tomatoes: 450 g

7. Then pour in the wine vinegar, add olives, capers, thyme, and let it simmer a bit.

   Required ingredients:

   • Wine vinegar: 60 ml
   • Olives: 80 g
   • Olive: 80 g
   • Capers: 80 g
   • Thyme: 10 g

8. Add fennel, celery, zucchini, pine nuts, basil, and finally fried eggplant.

   Required ingredients:

   • Fennel: 200 g
   • Celery: 200 g
   • Zucchini: 200 g
   • Pine nuts: 42 g
   • Basil: 40 g
   • Eggplants: 950 g

9. Keep the dish on the fire for another 2-3 minutes.

10. Remove from heat and serve.