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Recipe by
Caponatina is a delicious Sicilian side dish made with eggplants, tomatoes, bell peppers, celery, basil and onion. It is a flavorful and very versatile dish. It can be enjoyed hot or cold and is perfect as an accompaniment to meat dishes or served as an appetizer. Caponatina, thanks to the combination of fresh and aromatic ingredients, offers a perfect balance of sweetness and acidity.
Step 1 of 7: Clean and cut the white celery, bell peppers and eggplants into pieces and fry them
Step 2 of 7: Drain them, place them on paper towels and salt them
Step 3 of 7: In a pan, sauté the chopped onion with the green celery and basil
Step 4 of 7: Add the peeled tomatoes, seeded and cut into pieces, to the pan
Step 5 of 7: Salt them and cook for 20 minutes
Step 6 of 7: In a serving bowl, put the fried vegetables, add the tomatoes and sprinkle generously with vinegar
Step 7 of 7: Serve the caponatina warm or cold
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In summary: Contains nickel · Allergens detected: Celery
In gray: not detectedDetected
| Average values | Per 100 g |
|---|---|
| Energy | 93 kJ22 kcal |
| Fat | 0.2 g |
| of which saturated fatty acids | 0.03 g |
| Carbohydrates | 3.41 g |
| of which sugars | 3.41 g |
| Fibre | 1.8 g |
| Protein | 1 g |
| Salt | 0.01 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.
