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Caponata is a typical Sicilian side dish. It is a sweet-and-sour flavored dish prepared with eggplants, tomatoes, onions, celery, bell peppers, potatoes and seasoned with salt and olive oil. Its origin is ancient and it is believed to have originated as a peasant dish, but it later evolved to become one of the island's most beloved preparations. Caponata is served cold and is particularly appreciated as a side for roasted meats or as an appetizer.
Step 1 of 5: Slice the onions and cut the vegetables into pieces
Step 2 of 5: Sauté the onion in 4 tablespoons of oil until soft, then add all the other vegetables
Step 3 of 5: Stir, increase the heat and let flavors develop for a few minutes
Step 4 of 5: Cover the pan, reduce the heat and cook for 45 minutes
Step 5 of 5: Salt, stir the vegetables and let rest, covered, for 10 minutes before serving
Recipe by
In summary: Contains nickel · Allergens detected: Celery
| Average values | Per 100 g |
|---|---|
| Energy | 253 kJ60 kcal |
| Fat | 3.36 g |
| of which saturated fatty acids | 0.42 g |
| Carbohydrates | 5.22 g |
| of which sugars | 3.79 g |
| Fibre | 1.82 g |
| Protein | 1.81 g |
| Salt | 0.19 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
In gray: not detectedDetected
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