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Eggplant and tomatoes caponata

Vegetables12 minutes4 people120 calories
1/52/53/54/55/5 (7 votes)
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By Mayra Fernandez Joglar

eggplant-and-tomato caponatathermorecetas

I propose one informal and simple dinner with which you are sure to succeed. This aubergine and tomato caponata is delicious on slices of toast. You can accompany it with a table of cheeses, grapes and nuts.

Although the best thing is that this recipe can be served in many ways. It also combines very well with pasta and even with fried eggs or as Garrison for grilled or steamed meat or fish.

In this aubergine and tomato caponata the vegetables combine to perfection. It is a simple recipe, totally vegan and suitable for celiacs and intolerant to dairy, egg and nuts.

Do not stop trying this recipe that can be do in advance and that, thanks to its versatility, it can help us to square our weekly menu.

Eggplant and tomatoes caponata

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A versatile, easy-to-make recipe for our weekly menu.

  • Mayra Fernandez Joglar
  • Recipe type: vegetables
  • Calories: 120
  • Rations: 4
  • Cooking time:
  • Total time:

Ingredients

  • 350 g of aubergine clean and without the tips
  • 30 g olive oil
  • 1 garlic clove
  • 220 g tomatoes cored and without seeds
  • 40 g of pitted olives
  • 10 g of red wine vinegar
  • 20 g capers, drained
  • Capers to decorate
  • Sal Island
  • Black pepper and pink pepper

Preparation

  1. We cut the eggplant into cubes and put them in the glass together with the oil. We program 10 minutes, Varoma temperature, spoon speed, left turn.

  2. While we prepare the tomatoes. We wash them and remove the core and seeds. We cut them in quarters and each quarter in half so that they are similar in size to the eggplant cubes.

  3. At the end of the time, we add the peeled garlic and program 1 minute, 100º, spoon speed, left turn.

  4. Next we add the tomato cubes, the olives, the capers and the vinegar. Salt and pepper adding both black and pink pepper. We program 3 minutes, 100º, spoon speed, left turn. We check that the tomatoes are beginning to yield and that they have soft edges. If they are still hard, we can program 1 or 2 more at the same temperature and speed.

  5. We remove, serve and finish decorating with capers.

More information - Pasta cooking

Adapt this recipe to your Thermomix model


Discover other recipes of: Celiac, Healthy food, Salads and Vegetables, General, Lactose intolerant, Egg intolerant, Less than 15 minutes, Vegans

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  1.   Julia said
    ago 8 years

    Hi, it could be made with zucchini instead of eggplant. Thanks

    Reply to Julia
    1.    Mayra Fernandez Joglar said
      ago 8 years

      Sure!! But watch the cooking time because it is softer than aubergine.
      Regards!

      Reply to Mayra Fernández Joglar