Sicilian Eggplant Caponata Recipe

Name: Sicilian Eggplant Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; salt and pepper to taste; oil; 2 medium onions, chopped; 2 garlic cloves, chopped; 3 celery stalks, chopped; 1 lb. can plum tomatoes; 10 large green olives, pitted and quartered; 3 Tbsp. pine nuts; 1/4 c. capers; 1/4 c. wine vinegar; 2 Tbsp. sugar; 1/2 tsp. thyme or oregano

Servings: persons

1 large eggplant
salt and pepper to taste
oil
2 medium onions, chopped
2 garlic cloves, chopped
3 celery stalks, chopped
1 lb. can plum tomatoes
10 large green olives, pitted and quartered
3 Tbsp. pine nuts
1/4 c. capers
1/4 c. wine vinegar
2 Tbsp. sugar
1/2 tsp. thyme or oregano

1
Wash eggplant; do not peel.
2
Cut into 1/2-inch cubes.
3
Season with salt and pepper.
4
Fry in heated oil until tender.
5
Take out and set aside.
6
Saute onion in same oil until tender.
7
Add garlic, celery, tomatoes and olives.
8
Cook slowly for 10 minutes.
9
Add eggplant, pine nuts and capers.
10
Heat vinegar and stir in sugar. Add to vegetable mixture.
11
Season with salt and pepper.
12
Cook for 5 minutes more.
13
Serve chilled.

238

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 large eggplant, salt and pepper to taste, oil, 2 medium onions, chopped, and more.

Yes, Sicilian Eggplant Caponata 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.

Sicilian Eggplant Caponata

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