Italian 40 min

Sicilian Caponata

Name: Sicilian Caponata
Total time: 40 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 large eggplants, diced into 1-inch cubes; 3 stalks celery, sliced; 1 large yellow onion, diced; 1 cup cherry tomatoes, halved; 1/2 cup green olives, pitted and sliced; 3 tablespoons capers, drained; 4 tablespoons olive oil; 3 tablespoons red wine vinegar; 1 tablespoon sugar; 1/4 cup fresh basil; 1/2 cup toasted pine nuts; Salt and black pepper; Crusty bread for serving

veganvegetariangluten-freehealthy

Ingredientsfor 2

195

Cal

Protein

18g

Carbs

13g

Fat

12 large eggplants, diced into 1-inch cubes
23 stalks celery, sliced
31 large yellow onion, diced
41 cup cherry tomatoes, halved
51/2 cup green olives, pitted and sliced
63 tablespoons capers, drained
74 tablespoons olive oil
83 tablespoons red wine vinegar
91 tablespoon sugar
101/4 cup fresh basil
111/2 cup toasted pine nuts
12Salt and black pepper
13Crusty bread for serving

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Instructions

1
Salt eggplant cubes generously and let drain in a colander for 20 minutes. Rinse well and pat completely dry. Heat 2 tablespoons olive oil in a large pan over high heat. Fry eggplant in batches until deeply golden on all sides, about 5–6 minutes per batch. Remove and set aside.
2
In the same pan with remaining oil, cook celery and onion for 6 minutes. Add cherry tomatoes and cook 3 minutes. Add olives, capers, red wine vinegar, and sugar. Stir well and cook 3 minutes — the agrodolce (sweet and sour) balance is the heart of caponata.
3
Add eggplant back to the pan. Stir gently to combine. Cook 5 more minutes on medium-low. Remove from heat, add fresh basil and toasted pine nuts. Taste and adjust the vinegar-sugar balance. Serve at room temperature — caponata is always better the next day.