A delightful twist on the classic caponata, this recipe brings out the rich Mediterranean flavors with a simplified cooking process.
Dice the eggplants into bite-sized pieces.
Salting the eggplant before cooking can help reduce bitterness and excess moisture.
Heat olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding ingredients to prevent sticking.
Add the diced eggplant to the skillet and sauté until golden and softened.
Stir occasionally to ensure even cooking and prevent burning.
Add the chopped onion, celery, and minced garlic to the skillet. Cook until the vegetables are tender.
Cooking the aromatics slowly releases their natural sweetness.
Stir in the tomato paste, diced tomatoes, olives, capers, oregano, and red pepper flakes. Mix well.
Adding the tomato paste first allows it to caramelize slightly, enhancing the flavor.
Add the red wine vinegar and sugar. Simmer the mixture until thickened.
Simmering allows the flavors to meld together beautifully.
Season with salt and pepper to taste. Sprinkle with fresh parsley before serving.
Taste and adjust the seasoning as needed for a balanced flavor.
Serve the caponata warm or at room temperature. Enjoy!
Caponata tastes even better the next day after the flavors have developed.
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