Caponatina is a delicious Sicilian side dish made with eggplants, tomatoes, bell peppers, celery, basil and onion. It is a flavorful and very versatile dish. It can be enjoyed hot or cold and is perfect as an accompaniment to meat dishes or served as an appetizer. Caponatina, thanks to the combination of fresh and aromatic ingredients, offers a perfect balance of sweetness and acidity.
Clean and cut the white celery, bell peppers and eggplants into pieces and fry them
Drain them, place them on paper towels and salt them
In a pan, sauté the chopped onion with the green celery and basil
Add the peeled tomatoes, seeded and cut into pieces, to the pan
Salt them and cook for 20 minutes
In a serving bowl, put the fried vegetables, add the tomatoes and sprinkle generously with vinegar
Serve the caponatina warm or cold
Frying 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.
Italy, 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 |
