Description
A flavorful Sicilian eggplant dish with a mix of vegetables, capers, and olives.
Ingredients
Scale
- 1 large eggplant, diced
- 2 celery stalks, chopped
- 1 onion, diced
- 2 tomatoes, chopped
- 1/4 cup green olives, pitted
- 2 tbsp capers
- 2 tbsp olive oil
- 1 tbsp sugar
- 2 tbsp red wine vinegar
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a pan over medium heat.
- Add onion and celery, sauté until soft.
- Add eggplant, cook until tender.
- Stir in tomatoes, olives, and capers.
- Mix sugar and vinegar, then pour into the pan.
- Simmer for 15 minutes until thickened.
- Season with salt and pepper.
- Serve warm or at room temperature.
Notes
- Best served with crusty bread.
- Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Sicilian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 3g
- Cholesterol: 0mg
Keywords: caponata, Sicilian, eggplant, vegetarian, Mediterranean