Classic Caponata
Appetizers • Italian
Description
Serve with pieces of baguette or crackers.
Ingredients
- Olive Oil 5 tablespoons
- Eggplants 25 oz
- Onion 1 head
- Garlic 4 cloves
- Spiced Tomato Juice 15 oz
- Red Wine Vinegar 3 tablespoons
- Capers 2 tablespoons
- Fresh basil leaves 0.3 cup
- Pistachios to taste
Step-by-Step Guide
Step 1
Heat the olive oil in a large pot over medium heat. Add the diced eggplants, minced garlic, and finely chopped onion. Sauté until the eggplants are soft and golden, about 15 minutes.
Step 2
Then add the tomatoes, vinegar, and capers. Cover and simmer for another 12 minutes, until the eggplants and onion are tender. Season with salt and pepper and add the chopped basil.
Step 3
Transfer to a serving bowl and sprinkle with nuts. Serve warm or cold.
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