Sicilian Caponata Recipe

Name: Sicilian Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 750 g aubergines, ends cut off and cut into cubes; 75 g raisins; 1 small onion, finely diced; 4 sticks celery, finely sliced; 400 g tomatoes, chopped; 1 None red pepper, deseeded and finely chopped; 1 bunch basil, leaves plucked from stems and finely chopped; 8 tbsp olive oil; 100 g small black olives; 2 x 30 g jars capers; 50 g pine nuts; 100 ml white wine vinegar; 1 tsp sugar; 250 ml instant vegetable stock; None None paprika; None None chilli pepper; None None kitchen paper

Servings: persons

750 g aubergines, ends cut off and cut into cubes
75 g raisins
1 small onion, finely diced
4 sticks celery, finely sliced
400 g tomatoes, chopped
1 None red pepper, deseeded and finely chopped
1 bunch basil, leaves plucked from stems and finely chopped
8 tbsp olive oil
100 g small black olives
2 x 30 g jars capers
50 g pine nuts
100 ml white wine vinegar
1 tsp sugar
250 ml instant vegetable stock
None None paprika
None None chilli pepper
None None kitchen paper

1
Place the eggplant in a large colander, sprinkle with salt and set aside about 1 hour. Rinse the eggplant in cold water and pat dry with paper towels.
2
In a large pan, heat the olive oil over medium heat. Add the eggplant and cook, stirring, for about 5 mins, then remove from the pot. Add the celery, saute for about 2 mins, then remove and add to the eggplant. Next, saute the onion in the oil for 2 mins, then add the tomatoes, olives, capers, pine nuts and half the basil, and cook for about 10 mins over medium heat. Add the eggplant, celery, peppers, vinegar, sugar, stock and drained raisins, stir and cook for about 6 mins. Season with salt, paprika and pepper. Sprinkle with the remaining basil and serve.

418

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 17 ingredients. The key ingredients include: 750 g aubergines, ends cut off and cut into cubes, 75 g raisins, 1 small onion, finely diced, 4 sticks celery, finely sliced, and more.

Yes, Sicilian Caponata 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.

Sicilian Caponata

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