Home/Recipes/Sicilian-Style Eggplant Caponata

Sicilian-Style Eggplant Caponata

Name: Sicilian-Style Eggplant Caponata
Total time: 1 h
Yield: Serves 8
Ingredients: 2 medium eggplant, chopped (about 6 cups); 1/4 cup extra-virgin olive oil, divided; 1 medium yellow onion, chopped; 4 cloves garlic, minced; 1 cup celery, diced; 3 large Roma tomatoes, chopped; 2 tablespoons capers, drained; 1/4 cup lightly toasted pine nuts; 1 tablespoon sugar; 1/3 cup red wine vinegar; 1/4 teaspoon crushed red chile flakes (optional); 1/4 teaspoon fine sea salt; 1/2 cup green Sicilian olives, minced for garnish

Serves 8

Time 1 hr

Make sure to bring the caponata to room temperature before serving. It's delicious spooned onto bruschetta or pita chips, or even as a lasagna filling or pizza topping.

Special Diets:

Ingredients

2 medium eggplant, chopped (about 6 cups)
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup celery, diced
3 large Roma tomatoes, chopped
2 tablespoons capers, drained
1/4 cup lightly toasted pine nuts
1 tablespoon sugar
1/3 cup red wine vinegar
1/4 teaspoon crushed red chile flakes (optional)
1/4 teaspoon fine sea salt
1/2 cup green Sicilian olives, minced for garnish

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.

Method

Preheat the oven to 400F.

Toss eggplant with 2 tablespoons oil and sprinkle with salt.

Place a piece of unbleached parchment paper on a cookie sheet.

Spread eggplant in single layer over the parchment paper.

Bake eggplant for 25 minutes or until tender.

Heat remaining 2 tablespoons oil in a pan; add onion, celery and garlic and cook over medium heat until onions are translucent, about 4 to 5 minutes, stirring occasionally.

Add tomatoes and eggplant; continue to cook for 3 minutes.

Add vinegar, pine nuts, capers, sugar, and chili flakes, if desired.

Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together.

Garnish with minced olives. Refrigerate for four hours or overnight.

Nutritional Info:

Per serving: 140 calories (100 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 10g carbohydrates (3g dietary fiber, 5g sugar), 2g protein.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.

Ingredients

2 medium eggplant, chopped (about 6 cups)
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, chopped
4 cloves garlic, minced
1 cup celery, diced
3 large Roma tomatoes, chopped
2 tablespoons capers, drained
1/4 cup lightly toasted pine nuts
1 tablespoon sugar
1/3 cup red wine vinegar
1/4 teaspoon crushed red chile flakes (optional)
1/4 teaspoon fine sea salt
1/2 cup green Sicilian olives, minced for garnish

Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.