Caponata Alla Siciliana Recipe

Name: Caponata Alla Siciliana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants, cut into 1-inch cubes; 1/4 cup olive oil; 2 medium onions, sliced; 2 tablespoons olive oil; 1 (14 1/2-ounce) can diced tomatoes, undrained; 1 cup diced celery, about 3 ribs; 1/2 cup pimiento-stuffed olives; 1 (2 1/2-ounce) can sliced ripe olives, drained; 2 tablespoons capers, drained; 1 tablespoon pine nuts; 1/2 cup red wine vinegar; 3 tablespoons sugar; 1/2 teaspoon salt; 1/4 teaspoon pepper; Pita chips or toasted bread rounds

Servings: persons

2 medium eggplants, cut into 1-inch cubes
1/4 cup olive oil
2 medium onions, sliced
2 tablespoons olive oil
1 (14 1/2-ounce) can diced tomatoes, undrained
1 cup diced celery, about 3 ribs
1/2 cup pimiento-stuffed olives
1 (2 1/2-ounce) can sliced ripe olives, drained
2 tablespoons capers, drained
1 tablespoon pine nuts
1/2 cup red wine vinegar
3 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon pepper
Pita chips or toasted bread rounds

1
Saute eggplants in 1/4 cup hot oil in a Dutch oven over medium-high heat for 10 minutes or until tender and slightly brown. Remove eggplant, and set aside.
2
Saute onions in 2 tablespoons olive oil in Dutch oven over medium heat 5 minutes or until golden. Add tomatoes and celery; simmer, stirring occasionally, 15 minutes or until celery is tender. Stir in olives, capers, and pine nuts. Return eggplant to Dutch oven.
3
Stir red wine vinegar, sugar, salt, and pepper into eggplant mixture. Cover and simmer, stirring occasionally, 30 minutes. Cool. Cover and chill 8 hours. Remove from refrigerator 30 minutes before serving. Serve with pita chips or toasted bread rounds.

313

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium eggplants, cut into 1-inch cubes, 1/4 cup olive oil, 2 medium onions, sliced, 2 tablespoons olive oil, and more.

Yes, Caponata Alla Siciliana falls under the General 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.

Caponata Alla Siciliana

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