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Eggplant caponata is a tasty side dish typical of Sicilian cuisine. It is a delicious preparation based on 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 bold 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 them with salt and let them rest for about an hour
Meanwhile, blanch the tomatoes, peel them, remove the seeds and cut them into strips
Finely slice the onion and sauté it with two tablespoons of oil; add the tomato first, then the previously chopped celery, pitted olives and capers
Cook for about ten minutes over low heat until the tomatoes soften, then remove the pan from the heat
Take the eggplants back, rinse them, pat them dry with paper towels and fry them in plenty of hot oil
As the eggplant cubes become golden, drain them and dry them again with paper towels, then add them to the tomatoes
Put the pan back on low heat with all the vegetables and add the vinegar
Pan
Knife
Cutting board
Bowl
Store the caponata in the refrigerator in an airtight container for a maximum of 3-4 days.
You can serve the caponata either hot or cold.
Italia, Sicilia
| Energy (kcal) | 31.72 |
| Carbohydrates (g) | 3.59 |
| of which sugars (g) | 3.56 |
| Fat (g) | 0.97 |
| of which saturates (g) | 0.14 |
| Protein (g) | 1.26 |
| Fibre (g) | 1.93 |
| Salt (g) | 0.23 |
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