Caponata(Sicilian Eggplant Spread) Recipe

Name: Caponata(Sicilian Eggplant Spread)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 6 Tbsp. olive oil; 1 small carrot, minced; 1 large clove garlic, crushed; 1 (8 oz.) can tomato sauce; 1 Tbsp. capers, finely chopped; 1 Tbsp. Italian red wine vinegar; 1 bay leaf; 1 tsp. oregano; 1/2 tsp. salt; pepper to taste

Servings: persons

1 large eggplant
6 Tbsp. olive oil
1 small carrot, minced
1 large clove garlic, crushed
1 (8 oz.) can tomato sauce
1 Tbsp. capers, finely chopped
1 Tbsp. Italian red wine vinegar
1 bay leaf
1 tsp. oregano
1/2 tsp. salt
pepper to taste

1
Peel eggplant and cut into 1/4-inch cubes.
2
Saute in 4 tablespoons olive oil on medium-high.
3
Drain eggplant on paper towel and season with salt and pepper.
4
Add 2 tablespoons oil to pan and saute carrot and celery over medium heat until tender. Add garlic.
5
Return eggplant and add tomato sauce, capers, vinegar, bay leaf, oregano, salt and pepper.
6
If too dry, add water.
7
Simmer for 15 minutes.
8
Transfer to bowl to cool.
9
Keep refrigerated until needed.
10
Serve with bread or crackers.

257

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 11 ingredients. The key ingredients include: 1 large eggplant, 6 Tbsp. olive oil, 1 small carrot, minced, 1 large clove garlic, crushed, and more.

Yes, Caponata(Sicilian Eggplant Spread) falls under the Vegetarian 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(Sicilian Eggplant Spread)

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