Caponata is a typical Sicilian side dish. It is a sweet-and-sour flavored dish prepared with eggplants, tomatoes, onions, celery, bell peppers, potatoes and seasoned with salt and olive oil. Its origin is ancient and it is believed to have originated as a peasant dish, but it later evolved to become one of the island's most beloved preparations. Caponata is served cold and is particularly appreciated as a side for roasted meats or as an appetizer.
Slice the onions and cut the vegetables into pieces
Sauté the onion in 4 tablespoons of oil until soft, then add all the other vegetables
Stir, increase the heat and let flavors develop for a few minutes
Cover the pan, reduce the heat and cook for 45 minutes
Salt, stir the vegetables and let rest, covered, for 10 minutes before serving
Pan
Knife
Cutting board
Italia, Sicilia
| Energy (kcal) | 104.47 |
| Carbohydrates (g) | 14.29 |
| of which Sugars (g) | 10.44 |
| Fat (g) | 2.55 |
| of which Saturates (g) | 0.47 |
| Protein (g) | 3.46 |
| Fiber (g) | 7.06 |
| Sale (g) | 0.03 |
