Sicilian Caponata Recipe

Name: Sicilian Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 md. eggfruit; Salt; Freshly ground pepper; 1/3 cup olive oil; 2 sticks celery, thinly sliced; 1 onion, thinly sliced; 2 tomatoes, peeled and chopped; 1 tbsp. capers, drained; 1 tbsp. pine nuts (optional); Green; black olives; 1 tbsp. sugar; 2 tbsp. wine vinegar

Servings: persons

1 md. eggfruit
Salt
Freshly ground pepper
1/3 cup olive oil
2 sticks celery, thinly sliced
1 onion, thinly sliced
2 tomatoes, peeled and chopped
1 tbsp. capers, drained
1 tbsp. pine nuts (optional)
Green
black olives
1 tbsp. sugar
2 tbsp. wine vinegar

1
Cut the eggfruit into small cubes; sprinkle with salt and leave to drain for 30 minutes.
2
Heat half the oil in a deep frying pan and fry the cubes a few at a time until browned and soft, adding a little more oil as necessary.
3
Return all the eggfruit to the pan with the celery, onions and tomatoes.
4
Simmer for 15 to 20 minutes and then add the capers, pine nuts and olives.
5
Stir the sugar in the vinegar until dissolved and add to the pan.
6
Season with salt and pepper and simmer very gently for a further 15 minutes.
7
Taste and add a little more vinegar, if necessary.
8
Serve with crusty bread.

282

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 13 ingredients. The key ingredients include: 1 md. eggfruit, Salt, Freshly ground pepper, 1/3 cup olive oil, 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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