Silky, sweet, and sour, this eggplant caponata recipe is a delicious summer appetizer.Serve it on crostini with lots of fresh basil for garnish! Jump to recipe These days, our neighborhood farmers market is basically like a caponata cooking kit.Mounds of eggplants, tomatoes, and multicolored peppers fill every stall.

I’m pretty pleased about it, because this Sicilian vegetable stew is one of my favorite late summer dishes.It’s tangy, briny, and lightly sweet, with a rich, silky texture that’s absolutely irresistible.I first fell in love with caponata years ago on a trip to Italy.Jack and I ordered it as an appetizer with crusty bread and a glass of white wine almost everywhere we went.

When we got home, of course I had to learn how to make my own version.This caponata recipe has been a fixture in our kitchen ever since.I hope you love it as much as we do! Caponata Recipe IngredientsHere’s what you’ll need to make this eggplant caponata recipe:Eggplant, of course! Traditional caponata recipes start with fried eggplant, but for a lighter, hands-off shortcut, I roast it instead.

Celery, onion, and garlic – They add savory flavor.Red bell peppers – A classic caponata ingredient! Tomatoes – They create a light sauce for the other veggies.Tomato paste – It thickens the fresh tomato sauce.

Capers – For briny flavor.Some caponata recipes call for both green olives and capers, but I find that just capers do the trick.Plus, I always have a jar in my

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