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Eggplant Caponata (Sicilian Version) Recipe

Recipe by: rocks_67

"Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook34 m
  • Ready In1 h 34 m
  • 1Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • 2Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
  • 3Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • 4Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
Ingredients
  • 16 servings
  • 56 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    56
    3%
  • Fat:
    3.9
    6%
  • Carbs:
    5.5
    2%
  • Protein:
    0.9
    2%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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