Eggplants Stuffed with Caponata

Eggplants Stuffed with Caponata, one of Sicily’s most famous dishes. It’s a way of upcycling caponata leftovers in a delicious way.

This dish is served as a summer appetizer or a side dish that you can prepare in advance if you want and reheat when serving. Or even eat it cool. It’s perfect when you organize a dinner party with your friends 😉

Here is a list of what you need to make it. You can use the caponata leftovers or make a new one. In this case, keep the pulp of the eggplants you want to stuff and use it for caponata.

How to make Eggplants Stuffed with Caponata

What you need:

• Eggplant: 3-4
• Bell pepper: 3 (Catania version)
• Celery: some sprigs of celery
• Tomato pulp and tomato coulis
• Black olives
• Green olives (Catania version)
• Onion
• Capers
• White vinegar
• Pine nuts or almonds
• Sugar
• Salt
• Pepper

How to make it:

1. Make caponata
2. Wash and dry 3-4 eggplants
3. Cut them lengthwise, make incisions in the pulp, and drizzle with olive oil.
4. Put them in the oven at 180 °/3561)F C for 25-30 minutes
5. Let them cool down and remove the pulp; you can use it to make caponata
6. Stuff the eggplant with caponata
7. Put a drizzle of oil on the eggplants and bake them in the oven for another 25-30 minutes

Enjoy!

How do you make stuffed eggplants? I’m curious; let me know in DBDP’s Instagram page 🙂