Eggplant Caponata (Sicilian Version)

May 09, 2023May 9, 20230 1
Sicilian Eggplant Caponata recipe for your next Italian dinner
in Appetizer

Prep

40 min

Cook

15 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 eggplant , peeled and cut into 1/2-inch cubes
salt to taste
1/4 cup olive oil , divided
1 cup finely chopped celery
1 onion , finely chopped
1 clove garlic , minced
1 1/2 cups canned plum tomatoes , drained and coarsely chopped
12 green olives , pitted and coarsely chopped
1 1/2 tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley , or to taste

Nutrision Information

Servings Per Recipe
6
Calories
147
Sugar
7g
Fat
11g
Eggplant Caponata is a Sicilian dish that has become popular throughout Italy and the world. It is a sweet and sour vegetable dish that is often served as an appetizer or side dish alongside fish or meat. The eggplant is the star of the dish, but it also includes onions, celery, and olives. The dish is typically flavored with white wine vinegar, sugar, and tomato paste. This combination of flavors creates a unique taste that is simultaneously sweet and sour, with a hint of saltiness from the olives and capers. Eggplant Caponata is a versatile dish that can be served warm, at room temperature, or even cold, making it an ideal make-ahead dish for entertaining or a quick weeknight meal.

Instructions

1.Season the eggplant cubes with salt and let sit in a colander for 30 minutes to remove excess water.
2.Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook until golden brown and tender, about 10 minutes. Remove from pan and set aside.
3.In the same skillet, heat the remaining 2 tablespoons of olive oil and add the celery, onion, and garlic. Sauté until tender, about 5 minutes.
4.Add the plum tomatoes, green olives, capers, tomato paste, oregano, red wine vinegar, sugar, salt, and black pepper. Stir to combine and bring to a simmer.
5.Add the cooked eggplant back to the skillet and stir to combine. Cook for an additional 5 minutes until heated through.
6.Serve hot or cold, garnished with parsley.

PROS

Eggplant Caponata is a flavorful, vegetarian dish that is packed with healthy ingredients like eggplant, tomatoes, and olives.

It can be served as an appetizer, side dish, or even a main dish.

CONS

Eggplant Caponata can be high in sodium due to the olives and capers.
It also contains a fair amount of sugar from the tomato paste and white sugar.

HEALTH & BENEFITS

Eggplant Caponata is a good source of fiber and antioxidants, thanks to its high vegetable content. Eggplants are also a low-calorie vegetable that can help with weight management and digestive health.

Print

Leave a Reply

Your email address will not be published.