Eggplant Caponata is a tasty side dish typical of Sicilian cuisine. It is a delicious preparation made with eggplants, onions, tomatoes, celery stalks, green olives, capers, basil and a rich sweet-and-sour sauce. The caponata is fried and then cooked together with the other ingredients to create a unique and bold flavor. It is an excellent alternative to classic grilled vegetables and pairs perfectly with meat and fish dishes.
After washing the eggplants, cut them into cubes, sprinkle them with salt and let them rest for about an hour
Meanwhile, blanch the tomatoes, peel them, remove the seeds and cut them into strips
Thinly slice the onion and sauté it with two tablespoons of oil; add the tomatoes first, then the previously chopped celery, the pitted olives and the capers
Cook for about ten minutes over low heat until the tomatoes soften, then remove the pan from the heat
Take the eggplants, rinse them, dry them with kitchen paper and fry them in plenty of hot oil
As the eggplant cubes turn golden, drain them and dry them on kitchen paper, then combine them with the tomatoes
Return the pan with all the vegetables to low heat and add the vinegar
Pan
Knife
Cutting board
Bowl
Store the caponata in the refrigerator in an airtight container for up to 3-4 days.
You can serve the caponata either hot or cold.
Italy, Sicilia
| Energy (kcal) | 29.94 |
| Carbohydrates (g) | 3.93 |
| of which Sugars (g) | 3.92 |
| Fat (g) | 0.77 |
| of which Saturates (g) | 0.11 |
| Protein (g) | 1.13 |
| Fiber (g) | 1.88 |
| Sale (g) | 0.05 |
