Sicilian Eggplant Caponata

10-12
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"Delicious Sicilian-style Caponata that can be served as an appetizer served alongside good quality crackers, toasted crostini, toasted pita bread, a component or as a side to any meal."

Original recipe yields 10-12 servings
OK

Nutritional

  • Serving Size: 1 (80 g)
  • Calories 70.1
  • Total Fat - 6 g
  • Saturated Fat - 0.8 g
  • Cholesterol - 0 mg
  • Sodium - 328.8 mg
  • Total Carbohydrate - 3.9 g
  • Dietary Fiber - 1 g
  • Sugars - 2.4 g
  • Protein - 0.6 g
  • Calcium - 17.5 mg
  • Iron - 0.3 mg
  • Vitamin C - 6.1 mg
  • Thiamin - 0 mg

Step 1

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

Step 2

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden about 5 minutes. Transfer mixture to a bowl using a slotted spoon.

Step 3

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.

Step 4

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Tips & Variations


No special items needed.

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