Sicilian Eggplant Caponata
Recipe: #32925
July 12, 2019
Categories: Side Dishes, Appetizers, Italian, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Oil, Herbs, more
"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 is 10-12 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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