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Caponata - Italian Veggie Relish Recipe (with Video)

Wheat-free, Fish-free, Appetizer

Discover our Caponata - Italian Veggie Relish Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 15min | Cook 30min


- 1 Eggplant, cubed
- 1 Red onion, finely chopped
- 2 clove Garlic, finely diced
- 2 stalk Celery, finely diced into small cubes
- 1.5 cups Tomato sauce
- 0.5 tsp Chili flakes, or to taste (optional)
- 1 c olives
- 2 tbsp Capers
- 2 tbsp White wine vinegar
- 3 tbsp Olive oil
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
- 0.5 tbsp agave
- 0.5 c Fresh parsley, chopped
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Preparing the Eggplant
1. Begin by soaking the eggplant in salted water for about 10–15 minutes.
2. After draining and patting it dry, spread it onto a baking sheet and coat it with olive oil.
3. Bake it at 395 F until it's soft and fully cooked.
Preparing the Sauce
1. While the eggplant is cooking, heat olive oil in a pan over medium-high heat.
2. Roast the onion with salt for about two minutes, then add the celery and roast for another minute.
3. Next, add garlic, chili, and tomato sauce, and let it simmer until the eggplant is ready to add to the pan.
4. Finally, take the pan off the heat and add the olives, capers, vinegar, agave (optional), pepper, and fresh parsley.
Serving Suggestions
1. Serve as a side dish or as a topping for bread and crackers.

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