Eggplant Caponata

Eggplant caponata is a beloved dish that originated in Sicily, Italy. One of the great things about eggplant caponata is its versatility. It can be enjoyed in various ways, making it a versatile addition to any meal.

Cherry tomatoes Green Olives Capers Celery Eggplants White onion Pine nuts Olive oil Sugar & Salt White vinegar Basil leaves


Salt eggplant to reduce bitterness. Meanwhile, prepare other vegetables for caponata.

Cook the eggplant. You can fry them, bake but also cook in air fryer

Sauté onions in olive oil, then add olives, capers, and cherry tomatoes to the pan.

Combine eggplant, sugar-vinegar mix, and mix. Finish with toasted pine nuts.