Description
Italian Eggplant Caponata is a vibrant Sicilian dish that combines rich, sweet, and savory flavors in every bite. This delectable medley features tender eggplant, fresh tomatoes, crunchy celery, and briny capers, all simmered to perfection in extra virgin olive oil. It’s perfect as an appetizer or side dish and can be served warm or at room temperature. Impress your family and friends with this easy-to-make recipe that brings the essence of Italy to your dining table.
Ingredients
Scale
- 1 medium eggplant (about 1 lb), diced
- 3 tbsp extra virgin olive oil
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 1 can (14 oz) whole peeled tomatoes
- 2 tbsp capers, rinsed
- 2 tbsp red wine vinegar
- 1 tsp sugar
- Salt and pepper to taste
Instructions
- Prep eggplant by salting it and letting it sit for 30 minutes to draw out moisture.
- In a large skillet over medium heat, add olive oil and sauté onions and celery until soft (5-7 minutes).
- Rinse salted eggplant and add it to the skillet; cook until tender and lightly browned (8-10 minutes).
- Mix in canned tomatoes (crushed by hand), capers, red wine vinegar, sugar, salt, and pepper; stir well.
- Reduce heat to low, cover, and simmer for 20-25 minutes for flavors to meld.
- Let cool slightly before serving; tastes even better after resting!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: About 3/4 cup (150g)
- Calories: 140
- Sugar: 5g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg