Sicilian Caponata recipe - ingredients, nutrition and when to eat it
Caponata is a Sicilian vegetable dish made by sautéing eggplant, tomatoes, and celery in olive oil and adding a sweet-and-sour flavor.
Caponata is a Sicilian vegetable dish made by sautéing eggplant, tomatoes, and celery in olive oil and adding a sweet-and-sour flavor. It pairs well with bread or rice, making it a good choice for a light lunch or dinner.
World cuisine · 30 minutes to cook
Tips: Sauté the eggplant separately at the beginning so it doesn't become mushy and develops a savory browned flavor.
Tips: The sweet-and-sour flavors blend better after cooling for 5 to 10 minutes than they do immediately after cooking.
Tips: When serving with bread, leave it somewhat saucy; when serving with rice, you can reduce it a little more.
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Ingredients (1 serving)
- Eggplant — 180 g
- Tomato — 120 g
- Celery — 40 g
- Onion — 50 g
- Green bell pepper — 40 g
- Olive oil — 1 Tbsp
- Capers — 1 Tbsp
- Olives — 6 pc
- Balsamic vinegar — 2 tsp
- Sugar — 1 tsp
- Salt — 0.2 tsp