Description
Sicilian caponata is a traditional Italian eggplant dish with a sweet and sour flavor profile, featuring a medley of vegetables.
Ingredients
Scale
- 2 large eggplants, diced
- 1 onion, finely chopped
- 2 celery stalks, diced
- 1 bell pepper, diced
- 2 cups canned diced tomatoes
- 1/2 cup green olives, pitted and sliced
- 1/4 cup capers, rinsed
- 1/4 cup red wine vinegar
- 1/4 cup sugar
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Salt the diced eggplant and let it sit for 30 minutes to draw out moisture.
- Rinse and pat dry the eggplant.
- In a large skillet, heat olive oil over medium heat. Add eggplant and sauté until golden brown.
- Remove eggplant and set aside. In the same skillet, add onion and celery. Cook until softened.
- Add bell pepper and cook for an additional 5 minutes.
- Stir in the tomatoes, olives, capers, vinegar, and sugar. Cook for 10 minutes.
- Return the eggplant to the skillet. Simmer for 15 minutes, stirring occasionally.
- Season with salt and pepper. Serve warm or at room temperature.
Notes
- Allow the caponata to rest for a few hours to enhance flavors.
- Serve over crusty bread or as a side dish.
- Experiment with different vegetables like zucchini or mushrooms.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 6g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Sicilian caponata recipe, eggplant dish, Italian cuisine