Eggplant caponata is an Italian fried eggplant jam that’s perfect to enjoy in the summer – it has a refreshing sweet-and-sour flavor and is the perfect topper for bread, crackers, or seafood. This healthy version is sure to be a hit at all your summer picnics.
Here’s a tip if you wanna customize your caponata: try incorporating raisins if you want to add a sweetness to balance out all the tangy flavors.
This Sicilian eggplant caponata is a sweet-and-sour fried eggplant jam that's perfect as a topper for your side and main dishes.
- 2 eggplant
- 0.25 cup olive oil
- 1 yellow onion
- 2 clove minced garlic
- 30 ounce can diced tomatoes
- 4 tablespoon balsamic vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 4 tablespoon capers
- 1.5 cup quinoa
- 4 tablespoon green olives
Prep: Cut the eggplant into small cubes. Finely dice the onion.
Add: eggplant to a colander and sprinkle with coarse salt to remove the water from the eggplant. Let sit for 15-30 minutes to remove the moisture.
Microwave: eggplant on a paper towel lined plate for 5 minutes.
Saute: onion, eggplant, and garlic in oil over medium heat for 7 minutes or until eggplant has gotten soft.
Turn: heat to low and add tomatoes, oregano, thyme, and capers to the pan. Simmer for 5 -10 minutes.
Serve: on top of bread or with quinoa.