Description
A classic Sicilian eggplant dish with a perfect balance of sweet, tangy, and savory flavors. This caponata combines tender eggplant, tomatoes, olives, and capers for a rich Mediterranean side or appetizer.
Ingredients
- 2 medium eggplants, diced
- 2 celery stalks, chopped
- 1 medium onion, chopped
- 1 1/2 cups canned tomatoes
- 1/2 cup green olives, sliced or chopped
- 2 tablespoons capers, drained
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 4 tablespoons olive oil
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- Heat 3 tablespoons olive oil in a large skillet over medium heat.
- Add diced eggplant and sauté for 8-10 minutes until golden and tender. Remove and set aside.
- Add remaining olive oil to the skillet.
- Cook onion and celery for 5-6 minutes until softened.
- Stir in tomatoes, olives, capers, vinegar, sugar, salt, and pepper.
- Simmer for 10 minutes, stirring occasionally.
- Return eggplant to the skillet and mix gently.
- Cook for another 10 minutes until slightly thickened and well combined.
- Cool slightly before serving for best flavor.
Notes
- Tastes better after resting as flavors develop.
- Serve warm, cold, or at room temperature.
- Add raisins or fresh herbs for variation.
- Store in the refrigerator for up to 4 days.
- Freeze for up to 2 months if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sauteing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
