Caponata Alla Siciliana – a delicious recipe with eggplant, onion, liter oil, packet, capers, nuts. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cut the eggplant into slices, put them on a sloping surface with coarse salt to make sure they lose water (about half an hour). Rinse and dry well with paper towels. Half of these, remove the skin. Then cut them into cubes.
2
Fry it in hot oil (about 3 minutes), remove and set aside on paper towels and salt it .
3
Cut onion slightly. Fry the onion and add 1 cup of chopped tomatoes, the chopped olives, capers, pine nuts, raisins and chili pepper. Thicken the sauce, add the eggplant and cook 15 minutes all together.
4
At the end, prepare a glass with 3 teaspoons of sugar and a bit of white vinegar and warm water. Mix and add to the sauce. Cooking for 3 minutes.
5
If you wish, you can add a little fresh basil at the end.
6
Serve warm or cold.
2328
kcal
Calories
255
g
Fat
17
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 pieces eggplant, 1 piece onion, 1 liter oil, 1 packet peeled tomatoes, and more.
Yes, Caponata Alla Siciliana falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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