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 strong 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 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; first add the tomato, then the previously chopped celery, pitted olives, and capers
Cook for about ten minutes on low heat until the tomatoes soften, then remove the pan from the heat
Rinse the eggplants, dry them with kitchen paper, and fry them in plenty of hot oil
As the eggplant cubes turn golden, drain them and dry them again with kitchen paper, then add them to the tomatoes
Put the pan with all the vegetables back on 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.
Italia, 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 |
