Jamie Oliver Eggplant Caponata - Jamie Oliver Dishes

Jamie Oliver Eggplant Caponata is made with eggplants, red onion, garlic, fresh flat-leaf parsley, salted capers, green olives, ripe tomatoes, olive oil, dried oregano, and red wine vinegar, with optional slivered almonds. This hearty Jamie Oliver recipe creates a versatile side dish that takes about 30 minutes to prepare and can serve up to 6 people.

Please Note: This Eggplant Caponata also called Sicilian Aubergine Stew, They are the same dish.

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🧡 Why You’ll Love This Eggplant Caponata Recipe:

Amazing Flavors: This dish mixes sweet, salty, and tangy tastes that are really delicious.
Healthy Choice: It’s full of vegetables and is good for you. Plus, it’s vegan and gluten-free.
Use It Many Ways: You can eat it as a side, put it on toast, or have it with bread or pasta as a main meal.
Simple to Make: The recipe has easy steps and uses ingredients you can find in any store.
Perfect for Later: It tastes even better the next day, so it’s great for making ahead and using later.

🍆 Jamie Oliver Eggplant Caponata Ingredients

2 large eggplants
1 small red onion
2 cloves of garlic
½ a bunch of fresh flat-leaf parsley (about 15g)
2 tablespoons of salted capers, rinsed and drained
½ cup green olives, pitted and roughly chopped (about 100g)
5 large ripe tomatoes, roughly chopped (about 3 cups)
4 tablespoons of olive oil
1 heaped teaspoon of dried oregano
2-3 tablespoons of red wine vinegar
Optional: 2 tablespoons of slivered almonds, toasted

🥘 How To Make Jamie Oliver Eggplant Caponata

Prepare the Ingredients: Cut the eggplants into large chunks. Then, peel and finely chop the red onion and garlic. Next, separate the parsley leaves from the stalks. Finely chop the stalks and roughly chop the leaves for garnish. Lastly, rinse and drain the capers and ensure the green olives are pitted and chopped.
Toast the Almonds (if using): Place the almonds on a baking sheet and toast under a hot grill or in the oven until lightly browned. Set aside for later use.
Cook the Eggplants: Heat the olive oil in a large pan over high heat. Add the eggplant chunks and dried oregano, sprinkle a little sea salt, and toss well to coat the eggplants in oil. Cook for about 4-5 minutes, shaking the pan occasionally, until the eggplants are golden all over. If your pan is small, you might need to cook the eggplants in batches.
Add Aromatics: Next, add the chopped onion, garlic, and parsley stalks to the pan. Cook for 2 more minutes, adding more oil if needed. Then, add the capers and olives to the pan, and drizzle with the vinegar.
Simmer: Cook until the vinegar has mostly evaporated. After this, add the chopped tomatoes and let everything simmer for about 15 minutes, or until the sauce thickens and the vegetables are tender.
Season and Serve: Taste the caponata and season with salt and black pepper as needed. You might want to add a little more vinegar for extra tang. Then, drizzle with some good olive oil and garnish with the chopped parsley leaves and toasted almonds if used.

💭 Recipe Tips:

Prepare Eggplants Right: Before you cook the eggplants, sprinkle them with salt and let them sit. This pulls out water and helps them not soak up too much oil when cooked.
Choose Good Vinegar: Use the best red wine vinegar or another herb vinegar you can find. The taste of the vinegar really changes how your caponata tastes.
Cook Tomatoes Well: Let the tomatoes cook slowly until they’re thick. This makes the flavors stronger and better.
Make Flavors Perfect: Caponata should taste both sweet and sour. Add a little more vinegar or a bit of sugar if you need to, to make it taste just right.
Let It Sit Before Serving: After making the caponata, let it sit for a few hours. This makes all the flavors come together nicely. Serve it not hot, but warm or at room temperature, for the tastiest dish.

🥖 What To Serve With Eggplant Caponata?

This tatsy Eggplant Caponata pairs well with crusty bread, grilled fish, roasted chicken, and pasta. It also can be served alongside a green salad, quinoa, couscous, and steamed vegetables for a healthy, full meal.

🎚 How To Store Leftovers Eggplant Caponata?

Refrigerate: Store the caponata in an airtight container in the fridge for up to 5 days.
Freeze: Place the caponata in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator before reheating.

🥵 How To Reheat Leftovers Eggplant Caponata?

In The Oven: Preheat the oven to 350°F (175°C). Place the caponata in an oven-safe dish and cover with foil. Heat for 15-20 minutes, or until warmed through.
In The Microwave: Place the caponata in a microwave-safe dish. Cover and heat on high for 2-3 minutes, stirring halfway through.
On The Stove: Heat a pan over medium heat. Add the caponata and stir occasionally until heated through, about 5-7 minutes.

FAQ’S

Can I Use Canned Tomatoes Instead Of Fresh Tomatoes?

Yes, if you don’t have fresh tomatoes, use about 2 cups of canned chopped tomatoes. Make sure to drain them first.

What Can I Use Instead Of Red Wine Vinegar?

You can use balsamic vinegar or apple cider vinegar if you don’t have red wine vinegar. Both will change the flavor a little but will still taste great.

Can I Make This Dish Ahead Of Time?

Yes, you can make eggplant caponata ahead of time. It actually tastes better after sitting for a while. Make it up to 2 days before and keep it in the fridge.

How Do I Prevent The Eggplant From Becoming Too Oily?

To keep the eggplant from getting too oily, sprinkle salt on the chunks and let them sit for about 30 minutes. This pulls out extra water. Then, pat them dry with a paper towel before cooking.

Do You Peel Eggplant For Caponata?

No, you don’t need to peel the eggplant. The skin gives the dish a nice texture and helps the pieces keep their shape while cooking.