Caponatina(Sicilian Style) Recipe

Name: Caponatina(Sicilian Style)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium eggplant; 1 1/2 c. olive oil; 4 onions, sliced; 1/2 c. tomato sauce; 4 stalks celery, diced; 1/2 c. capers; 12 green olives, cut; 1 Tbsp. wine vinegar; 1/4 c. sugar; 3/4 tsp. salt; 1/2 tsp. pepper

Servings: persons

4 medium eggplant
1 1/2 c. olive oil
4 onions, sliced
1/2 c. tomato sauce
4 stalks celery, diced
1/2 c. capers
12 green olives, cut
1 Tbsp. wine vinegar
1/4 c. sugar
3/4 tsp. salt
1/2 tsp. pepper

1
Peel and dice eggplant and fry in 1 cup hot olive oil.
2
Remove fried eggplant from skillet.
3
Add remaining oil and onions; brown gently.
4
Add tomato sauce and celery; cook until celery is tender, adding a little water if necessary.
5
Add capers, olives, pine nuts and fried eggplant.
6
Heat vinegar in a small saucepan. Dissolve sugar in vinegar and pour over eggplant.
7
Add salt and pepper; simmer 20 minutes, stirring frequently.
8
Cool before serving.

936

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: 4 medium eggplant, 1 1/2 c. olive oil, 4 onions, sliced, 1/2 c. tomato sauce, and more.

Yes, Caponatina(Sicilian Style) 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.

Caponatina(Sicilian Style)

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