Sicilian Caponata Recipe

Name: Sicilian Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 2/3 pounds eggplant ends cut off and cut into cubes; 8 tablespoons olive oil; 4 celery stalks finely sliced; 1 onion small, finely diced; 1 pound tomatoes chopped; 3 1/2 ounces black olives small; 2 ounces capers; 1/3 cup pine nuts; 1 bunch basil leaves picked and finely chopped; 1 red bell pepper deseeded and finely chopped; 1/2 cup white wine vinegar; 1 teaspoon sugar; 1 cup vegetable stock; 1/2 cup raisins soaked in warm water until plump then drained; paprika; cayenne

Servings: persons

1 2/3 pounds eggplant ends cut off and cut into cubes
8 tablespoons olive oil
4 celery stalks finely sliced
1 onion small, finely diced
1 pound tomatoes chopped
3 1/2 ounces black olives small
2 ounces capers
1/3 cup pine nuts
1 bunch basil leaves picked and finely chopped
1 red bell pepper deseeded and finely chopped
1/2 cup white wine vinegar
1 teaspoon sugar
1 cup vegetable stock
1/2 cup raisins soaked in warm water until plump then drained
paprika
cayenne

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.

521

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 16 ingredients. The key ingredients include: 1 2/3 pounds eggplant ends cut off and cut into cubes, 8 tablespoons olive oil, 4 celery stalks finely sliced, 1 onion small, finely diced, 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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