Plaza De España Eggplant Caponata
Plaza de España Eggplant Caponata is a traditional dish from Madrid cuisine that is bursting with flavor and perfect for a light lunch or appetizer. This dish combines the rich flavors of eggplant, tomatoes, and Mediterranean herbs, creating a delicious and satisfying dish.
Ingredients
- 1 large eggplant, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup red wine vinegar
- 2 tbsp capers
- 1/4 cup green olives, sliced
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced eggplant and cook until softened, about 8-10 minutes.
- Add the chopped onion and minced garlic to the skillet and cook for an additional 5 minutes.
- Pour in the diced tomatoes, red wine vinegar, capers, and sliced olives. Season with salt and pepper to taste. Simmer for 15 minutes, stirring occasionally.
- Remove from heat and let the caponata cool to room temperature before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 180 per serving
- Carbohydrates
- 25g
- Protein
- 5g
- Fat
- 8g
Supplies
Large skillet Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serve the Plaza de España Eggplant Caponata with crusty bread or as a topping for bruschetta.
Tips & tricks
For a richer flavor, let the caponata sit for a few hours before serving to allow the flavors to meld together.
Cost
$10