Eggplant Caponata (Sicilian Version) recipe

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Ingredients

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Nutrition Info

54.3 calories
carbohydrate: 4.9 g
cholesterol: : -
fat: 3.9 g
fiber: 1.9 g
protein: 0.9 g
saturatedFat: 0.5 g
servingSize: -
sodium: 297 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery, cook, stirring often, until softened, about 4 minutes. Add onion and garlic, cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.

  3. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil, reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.

  4. Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Recipe Yield

4 cups

Recipe Note

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

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