Caponata is a traditional Sicilian eggplant dish featuring a medley of vegetables, typically including eggplant, celery, tomatoes, and capers, cooked in a sweet and sour sauce. It's often served as a side dish, appetizer, or a main course accompanied by crusty bread.
Ingredients
- 1 large eggplant cut into cubes
- 2 tbsp olive oil for frying
- 1 cup celery chopped
- 1 cup onion finely chopped
- 2 cups tomatoes diced
- 3 tbsp capers rinsed
- 1/4 cup green olives chopped
- 2 tbsp red wine vinegar or to taste
- 1 tbsp sugar
- to taste salt and pepper
- 1/4 cup fresh basil chopped
Instructions
- Heat olive oil in a large skillet over medium heat. Add the eggplant and fry until golden brown and tender. Remove and set aside.
- In the same skillet, add celery and onion. Cook until the onion is translucent.
- Stir in the tomatoes, capers, olives, vinegar, and sugar. Cook for about 15-20 minutes, or until the vegetables are tender.
- Add the fried eggplant back to the skillet and mix everything well. Season with salt and pepper to taste.
- Remove from heat and stir in the fresh basil. Serve warm or at room temperature.
Nutrition
Serving: 1gCalories: 150kcalCarbohydrates: 18gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 250mgPotassium: 400mgFiber: 6gSugar: 9gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 5mg