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italianmedium
Caponata
Sicilian eggplant dish that combines sweet and sour flavors, perfect as an appetizer or side. It’s a great way to use up summer produce.
Ready in 60 minutes · serves 6 · 150 calories per serving · italian cuisine.
60
min total
6
servings
150
cal / serving
Heads up: dietary tags are inferred from listed ingredients. If you have a medical allergy or intolerance, verify each ingredient against a label before cooking. This is not certified-allergen-safe content.
Ingredients
- 1 largeeggplant
- 1/2 cupolive oil
- 1 largeonion
- 2 stalkscelery
- 1 15 ozcanned tomatoes
- 2 tbspcapers
- 1/2 cupgreen olives
- 2 tbspred wine vinegar
- 1 tbspsugar
- 1 tspsalt
- 1/2 tsppepper
Instructions
- 01
Dice eggplant and salt it to remove bitterness; rinse after 30 minutes.
- 02
In a pan, heat olive oil and sauté onion and celery until soft.
- 03
Add eggplant and cook until browned. Stir in tomatoes, capers, olives, vinegar, and sugar.
- 04
Simmer for 30 minutes, adjusting seasoning as needed.
