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Caponata recipe

English version of my Caponata recipe!

I’ve already posted here my version of Caponata in Portuguese, and now, following requests, here’s the English version. It’s nothing special, but to suit my own taste preferences, I don’t add tomatoes.

Hope you like it!

Caponata recipe


  • 1 large eggplant;
  • 1 medium onion;
  • 50 g of capers;
  • 100 g pecan nuts;
  • 50 g pinoli
  • Salt and black pepper;
  • Olive oil.

Preparation mode

Wash the eggplant. Remove the stem and discard. Cut the eggplant into slices and then into strips of 3 or 4 cm. Put it in a large sieve with a pinch of salt, so that the eggplant is less bitter, while you prepare the other ingredients.

Peel the onion and cut into thin strips. Heat a large frying pan, add a little oil and sauté the onion until lightly golden. While the onion is cooking, carefully squeeze the eggplant to eliminate the water formed by the addition of salt.

If necessary, dry with a paper towel and then put it to sauté along with the onion. If necessary, add more olive oil. When the eggplant is cooked (soft and dark), turn it off. Finish by adding the capers (without the canning liquid) the chopped walnuts and the pine nuts. Season with freshly ground black pepper and check if the amount of salt and pepper is ok.

To preserve longer in the fridge, press the caponata into the container (compact) and cover with olive oil.

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If you want to know the traditional recipe for Caponata, here’s the recipe with tomato!

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