Learn how to make a recipe for Caponata of Eggplant (Aubergine). It’s easy and simple to do!
Caponata of Eggplant (Aubergine)
Servings
4
servingsPrep time
30
minutesCooking time
20
minutesFor your Caponata of Eggplant (Aubergine) to be perfect, use the ingredients from the list below and follow the step-by-step preparation method.
Ingredients
1 large chopped onion
10 minced garlic cloves
1 large chopped tomato
1 medium yellow pepper, chopped
1 medium green pepper, chopped
1 large red pepper chopped
2 large chopped eggplants
200g chopped green olives
1 cup raisins, half white and half black
Extra virgin olive oil to taste
2 tablespoons of oregano
salt to taste
Directions
- I used a large pot to make it easier to mix the ingredients. Add olive oil, onion. Expect to wither a little.
- Add garlic. Expect to wither more.
- Add tomato. And with each addition, mix.
- Add the whole eggplant. Mix.
- Wait to wither, before adding the peppers.
- Add all the peppers. Mix.
- Add the olives together with the water in the sachet.
- Mix. Then add 2 tablespoons of oregano.
- Mix before adding salt.
- Experiment and adjust the salt according to the size of the vegetable.
- Add the raisins. This ingredient cannot be missing.
- Expect to wither more and I will turn off the fire.
- Place the caponata on the glass, still warm.
- I added a little olive oil just in the beginning.
- And wait for it to cool a little. And only after cooling, add the oil.
- Your Caponata of Eggplant (Aubergine) is ready!
