Description
Eggplant Caponata is a delightful Sicilian dish that combines the rich flavors of caramelized eggplants, tangy tomatoes, and crunchy celery. This versatile recipe serves as an appetizing dip or a vibrant side dish that complements any meal. With its sweet and savory notes, Eggplant Caponata promises to impress your guests while evoking warm memories of family gatherings and shared meals.
Ingredients
Scale
- 2 medium eggplants (1 lb), diced
- 3 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 2 stalks celery, diced
- 1 can (14 oz) whole peeled tomatoes, crushed
- 2 tbsp capers, rinsed
- 1 tsp sugar
- 2 tbsp balsamic vinegar
- Salt and pepper, to taste
- Fresh basil or parsley, for garnish
Instructions
- Prepare the eggplants by washing, dicing them into ½-inch cubes, and sprinkling with salt. Let sit for 30 minutes to draw out bitterness.
- In a large skillet over medium heat, add olive oil and sauté the onions and celery until softened (5-7 minutes).
- Add the prepared eggplants and crushed tomatoes to the skillet. Stir well to combine.
- Season with capers, balsamic vinegar, sugar, salt, and pepper. Simmer on low heat for about 20 minutes until thickened.
- Finish with fresh basil or parsley before serving warm or chilled.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 120
- Sugar: 4g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg