Caponata (Sicilian Eggplant Dish)

A traditional Sicilian dish made with eggplants, tomatoes, celery, olives, and capers. It's a sweet and sour vegetable stew that's delicious served warm or at room temperature.

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Preparation Time: 20

Cook Time: 40

Total Time: 1

Course: Side Dish

Cuisine: Italian

Servings: servings

Calories: 150 kcal

Ingredients

Main Ingredients

2 large eggplants cut into cubes
1 cup celery chopped
1 cup green olives pitted and chopped
1 cup capers rinsed
1 large onion chopped
2 cloves garlic minced
2 cups tomatoes diced
¼ cup red wine vinegar
2 tablespoon sugar
¼ cup olive oil
to taste salt and pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
2. Add the cubed eggplants and cook until they start to soften, about 10 minutes.
3. Stir in the chopped celery, olives, and capers. Cook for another 5 minutes.
4. Add the diced tomatoes, red wine vinegar, and sugar. Stir well to combine.
5. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally. Season with salt and pepper to taste.
6. Serve warm or at room temperature. Enjoy!

Nutritional Value

Keywords

Eggplant, Sicilian, Vegetarian

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