Mediterranean Eggplant Dinner Caponata Recipe

About this recipe

A hearty Mediterranean-inspired eggplant dish, perfect for dinner. This vegetarian recipe combines tender eggplant, tangy tomatoes, and briny olives for a flavorful solution to your mealtime needs.

Ingredients

• 500 ml Bertolli Extra Virgin Olive Oil
• 100 g Sambar Onion Peeled
• 500 g Small Purple Brinjal (Lahan Jambhli Vangi)
• 2.5 Kg Austin Whole Peeled Tomato
• 200 g Hydroponic Sweet Bell Pepper (Cocktail)
• 450 g American Garden Green Pitted Olives
• 500 ml Colavita White Wine Vinegar
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 315 g Greentokri Sun Dried Tomatoes In Oil

Instructions

1. 1. Heat 2 tablespoons of olive oil in a skillet over medium-high heat.
2. 2. Add 1/2 cup diced bell pepper and 1/2 cup diced onions to the skillet. Cook for approximately 5 minutes, stirring occasionally, until the onions are soft and translucent.
3. 3. Add 2 pounds of cubed eggplant to the skillet and sauté for 7-8 minutes, stirring frequently, until the eggplant is tender.
4. 4. Stir in 1 diced tomato, 2 tablespoons of wine vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Cook over low heat for 5 minutes, stirring occasionally.
5. 5. Remove the skillet from heat and stir in 1 tablespoon of green olives and 1/2 cup of sun-dried tomatoes.
6. 6. Transfer the mixture to a serving dish, cover, and chill for at least 30 minutes before serving.
7. 7. Serve chilled or at room temperature as a flavorful dinner option.