Eggplant Caponata is a tasty side dish typical of Sicilian cuisine. It is a delicious preparation based on eggplants, onions, tomatoes, celery stalks, green olives, capers, basil, and a rich sweet and sour sauce. The caponata is first fried and then cooked together with the other ingredients to create a unique and intense 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
In the meantime, blanch the tomatoes, peel them, remove the seeds, and cut them into strips
Finely slice the onion and sauté it with two tablespoons of oil; first add the tomato, then the previously chopped celery, pitted olives, and 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 paper towels, and fry them in plenty of hot oil
As the diced eggplants are golden, drain them and dry them with paper towels, then add them to the tomatoes
Put the pan with all the vegetables back on low heat and add the vinegar
Pan
Knife
Chopping 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) | 31.72 |
| Carbohydrates (g) | 3.59 |
| of which Sugars (g) | 3.56 |
| Fat (g) | 0.97 |
| of which Saturates (g) | 0.14 |
| Protein (g) | 1.26 |
| Fiber (g) | 1.93 |
| Sale (g) | 0.23 |
