Sicilian-Style Caponata Recipe

Name: Sicilian-Style Caponata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium eggplants; 1/2 cup olive oil; 2 small onions, diced; 3 tablespoons tomato sauce; 2 celery ribs, diced; 1/4 cup capers; 6 pitted green olives, chopped; 6 pitted black olives, chopped; 2 tablespoons sugar; 2 tablespoons white vinegar; 1/2 teaspoon salt; 1/2 teaspoon pepper; Garnish: fresh oregano sprigs

Servings: persons

2 medium eggplants
1/2 cup olive oil
2 small onions, diced
3 tablespoons tomato sauce
2 celery ribs, diced
1/4 cup capers
6 pitted green olives, chopped
6 pitted black olives, chopped
2 tablespoons sugar
2 tablespoons white vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
Garnish: fresh oregano sprigs

1
Peel and dice eggplants. Saute in hot oil in a Dutch oven over medium-high heat 5 minutes; remove eggplant from pan, and set aside.
2
Add onion to pan; saute 5 minutes or until tender. Add tomato sauce and celery; saute 5 minutes or until celery is tender.
3
Return eggplant to pan; stir in capers and next 6 ingredients. Reduce heat, and simmer, stirring often, 20 minutes. Let cool 1 hour. Garnish, if desired. Serve with rustic bread slices.
4
Note: Caponata may be stored in refrigerator up to 1 week.

328

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: 2 medium eggplants, 1/2 cup olive oil, 2 small onions, diced, 3 tablespoons tomato sauce, and more.

Yes, Sicilian-Style 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-Style Caponata

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