Mediterranean sweet and sour caponata

Estimated reading time: 5 minutes

Delicious Happen will also continue during the holidays. Don't you want to enjoy your holiday? I hear this question regularly, but for me cooking on holiday is an essential part of the holiday feeling. Strolling for hours on markets, fresh products such as fish and vegetables, all to end up in very nice dishes. This Mediterranean sweet and sour caponata recipe is one of them. It is a typical Sicilian dish that you can eat as a side dish, salad or dip.

It has a delicious balance between sweet, sour and salty, thanks to the combination of eggplant, tomato, olives, capers and vinegar. It is also very easy to make, you only need a large frying pan. You can serve it hot or cold, and it will keep for a few days in the fridge. Ideal for a picnic or a drink on the beach. 

Although we have very tasty tomatoes in the Netherlands, I always look forward to using the coeur de boeuf that I score here on the market. To my surprise and after some searching, this topper turned out not to be on my website at all, high time to share my version with you. I also emphasize my version because there are many different versions of it. Let's start with the Mediterranean sweet and sour caponata to make.

And this is how you make the Mediterranean sweet and sour caponata:

Preheat your oven to 200 degrees.

Cut the aubergines into small cubes of maximum 100 cm by 20 cm. Line a baking tray with baking paper and place the cubes on it. Pour about 25 ml of olive oil over it and toss so that it is coated all over. Place in the oven and bake the cubes for XNUMX to XNUMX minutes until golden brown. Then drain them on a piece of kitchen paper and sprinkle with some salt.

While the aubergines are in the oven, finely chop the onion, garlic and olives. Wash the capers and drain in a colander.

Cut the large coeur de boeuf tomatoes on the butt, cut a cross on it. Then put them in boiling water for a while. After a few minutes, remove them from the water and let them cool. You can now pull the skin off. Finely chop the tomatoes on a platter, really do this on a platter because you have to keep the liquid that comes out. Cut the flesh very finely and drain all the liquid into a measuring cup.

Making the caponata

Take a deep frying pan and add some olive oil. Fry the onions until they start to brown. Then add the garlic and fry for a minute. Then add the tomato puree and the liquid from the coeur de boeuf tomatoes. Stir well and let all the moisture evaporate from the pan over low heat. Then add the tomato pieces.

Then it's time to put the capers, sugar, raisins and the balsamic vinegar for the Mediterranean sweet and sour caponata to add. Let it simmer until the sauce starts to thicken. Add the eggplant cubes, the roasted pine nuts and the finely chopped parsley and basil. Stir together, let it simmer for a while and then let it cool down. Season with pepper and maybe a little more salt.

Mediterranean sweet and sour caponata

Et voila! A delicious vegetable mix, a Mediterranean sweet and sour caponata recipe that you can serve on a piece of baguette as a bruschetta, but also with fish or meat, for example.

Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.

Mediterranean sweet and sour caponata

Although we have very tasty tomatoes in the Netherlands, I always look forward to using the coeur de boeuf that I score here on the market. To my surprise and after some searching, this topper turned out not to be on my website at all, high time to share my version with you. I also emphasize my version because there are many different versions of it.

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Hallway: Side dish, Snack

Kitchen: Mediterranean

Keyword: Eggplant

Preparation time: 10 minutes minutes

Preparation time: 30 minutes minutes

Total time: 40 minutes minutes

Servings: 4 people

Author: Francine

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You need:

oven

Ingredients:

1x2x3x

• 2 eggplant
• 1 french onion - big
• 3 toes Garlic
• 3 el tomato paste
• 2 coeur de boeuf tomatoes - large and different beef tomatoes
• 1 can green olives
• 100 ml white balsamic vinegar
• 75 gr yellow raisins
• 4 el capers - crops
• 2 el sugar
• fresh basil - leaves of 5 sprigs
• 5 twigs fresh chopped parsley
• 5 el pine nuts
• salt
• peper
• olive oil

Nice and easy: click on the logo of your favorite supermarket to add the ingredients.

And this is how you make it:

• Cut the aubergines into small cubes of maximum 100 cm by 20 cm. Line a baking tray with baking paper and place the cubes on it. Pour about 25 ml of olive oil over it and toss so that it is coated all over. Place in the oven and bake the cubes for XNUMX to XNUMX minutes until golden brown. Then drain them on a piece of kitchen paper and sprinkle with some salt.
• While the aubergines are in the oven, finely chop the onion, garlic and olives. Wash the capers and drain in a colander.
• We use the liquid from the coeur de boeuf tomatoes as cooking liquid.
• Cut the large coeur de boeuf tomatoes on the butt, cut a cross on it. Then put them in boiling water for a while. After a few minutes, remove them from the water and let them cool. You can now pull the skin off. Finely chop the tomatoes on a platter, really do this on a platter because you have to keep the liquid that comes out. Cut the flesh very finely and drain all the liquid into a measuring cup.
• Take a deep frying pan and add some olive oil. Fry the onions until they start to brown. Then add the garlic and fry for a minute. Then add the tomato puree and the liquid from the coeur de boeuf tomatoes. Stir well and let all the moisture evaporate from the pan over low heat. Then add the tomato pieces.
• Then it's time to add the capers, sugar, raisins and the balsamic vinegar. Let it simmer until the sauce starts to thicken. Add the eggplant cubes, the roasted pine nuts and the finely chopped parsley and basil. Stir together, let it simmer for a while and then let it cool down. Season with pepper and maybe a little more salt.
• Delicious on a baguette that you toast on the bbq.
• Et voila! A delicious vegetable mix that you can serve on a piece of baguette as a bruschetta, but also with fish or meat.

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Want more eggplant recipes? Then try the following:

• Eggplant pasta

• Eggplant with goat cheese mousse

Delicious Happen is a multi-media company, so you can also find me on various social media. follow me on Facebook, Pinterest en Instagram under @delicioushappen. If you make this recipe I would love it if you tagged me #delicioushappen. A comment below in the comments is also nice of course!

Want to try more recipes like the Mediterranean sweet and sour caponata? Take a look at the recipes below

Pearl couscous with grilled vegetables of Mediterranean salad with burrata. or this one Beef tomato filled with tuna salad

• Coeur de boeuf salad with goat cheese
• Zucchini tatin with brie
• The classic beef Bourguignon
• Mediterranean cucumber salad with zucchini
• Chicken thigh in Mediterranean cream sauce

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