Sicilian Eggplant Caponata
Cost $10, save $20
Source: Recommended by CookGo
- 30 Min
- 16 Servings
- $10
Sicilian Eggplant Caponata
Cost $10, save $20
Source: Recommended by CookGo
- 30 Min
- 16 Servings
- $10
INGREDIENTS
Seasonings
- 🧂 Salt to taste
- Ground black pepper to taste
- 1 teaspoon freshly minced oregano
- 2 teaspoons minced fresh parsley
- 2 tablespoons red wine vinegar
- 2 teaspoons white sugar
Vegetables
- 1 cup finely chopped celery
- 🧅 1 medium onion, finely chopped
- 1 clove garlic, minced
- 🍅 1 ½ cups canned plum tomatoes, drained and coarsely chopped
- 1 medium eggplant
Oil
- ÂĽ cup olive oil, divided
Add-ins
- 12 green olives, pitted and coarsely chopped
- 1 ½ tablespoons drained capers
- 1 tablespoon tomato paste
STEPS
Toss eggplant with salt and place in a colander set over a bowl. Let sit for about 30 minutes. Rinse and pat dry.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add celery and cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic. Cook and stir until onion is soft and lightly golden, about 4 to 5 minutes.
Transfer the mixture to a bowl using a slotted spoon.
Heat remaining 2 tablespoons of olive oil in a skillet. Add eggplant and cook, stirring constantly, until lightly browned, for 5 minutes.
Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low, then simmer uncovered until caponata is thickened, about 15 minutes.
Season with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
NUTRIENTS
Per 1 serving🔥
54
Calories
- 1gProtein
- 5gCarbs
- 4gFats
đź’ˇ Tips
Make sure to thoroughly rinse the eggplant to remove excess salt.Serve with toasted bread for an authentic Sicilian experience.Caponata can be made ahead and stored in the refrigerator for up to 5 days.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.