Description
Eggplant Caponata is a flavorful Sicilian dish made with eggplant, vegetables, and a sweet and sour sauce, perfect as a spread or side dish.
Ingredients
- 2 medium eggplants, diced into 1-inch cubes
- 1/4 cup olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 2 stalks celery, diced
- 1 (14.5-ounce) can diced tomatoes, drained
- 1/4 cup green olives, chopped
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons red wine vinegar
- 1 tablespoon sugar
- Salt and pepper to taste
- Fresh basil leaves, for garnish
Instructions
- Sprinkle the diced eggplant with salt and let it sit in a colander for about 30 minutes to draw out excess moisture. Rinse and pat dry with paper towels.
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the red bell pepper and celery to the skillet, cooking for another 5 minutes until softened.
- Stir in the eggplant and cook for about 10 minutes, stirring occasionally, until the eggplant is tender and slightly browned.
- Add the drained tomatoes, olives, capers, red wine vinegar, and sugar to the skillet. Season with salt and pepper. Stir well to combine.
- Reduce the heat to low and let the mixture simmer for 15-20 minutes, stirring occasionally.
- Remove from heat and let cool slightly before serving. Garnish with fresh basil leaves.
Notes
- For a spicier version, add a pinch of red pepper flakes when sautéing the vegetables.
- Serve caponata warm, at room temperature, or chilled as a spread on crusty bread or as a side dish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg