Caponatina is a delicious Sicilian side dish made with eggplants, tomatoes, peppers, celery, basil, and onion. It is a flavorful and versatile dish. It can be enjoyed either hot or cold and is perfect as a side dish for meat dishes or served as an appetizer. Thanks to the combination of fresh and aromatic ingredients, caponatina offers a perfect blend of sweetness and acidity.
Clean and cut into pieces the white celery, peppers, and eggplants, then fry them
Drain them, place them on absorbent paper, and salt them
In a pan, sauté the chopped onion with the green celery and basil
Add the peeled, seeded, and chopped tomatoes to the pan
Salt them and cook for 20 minutes
In a bowl, place the fried vegetables, add the tomatoes, and sprinkle with plenty of vinegar
Serve the caponatina warm or cold
Pan
Knife
Cutting Board
Store the caponatina in the refrigerator, covered with plastic wrap, for up to 3 days.
This caponata is a typical dish of Sicilian cuisine, rich in flavors and colors.
Italia, Sicilia
| Energy (kcal) | 95.44 |
| Carbohydrates (g) | 13.61 |
| of which Sugars (g) | 13.6 |
| Fat (g) | 1.1 |
| of which Saturates (g) | 0.31 |
| Protein (g) | 4.05 |
| Fiber (g) | 9.17 |
| Sale (g) | 0.02 |
