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Caponata
A Sicilian-style sweet and sour eggplant relish with olives and capers. Salting the eggplant first and letting it rest draws out the bitterness and stops it soaking up too much oil when fried.
Total time
60 min
Prep
30 min
Cook
30 min
Difficulty
medium
Cuisine
Australian
vegetarianvegan
Ingredients
2large eggplants, cubed
4 stalkscelery, sliced
1large onion, diced
2 tinscrushed tomatoes
3 tbspcapers
1 cupgreen olives, pitted
3 tbspred wine vinegar
2 tbspsugar
4 tbspolive oil
salt and pepperto taste
fresh basilto serve
Instructions
1
Salt eggplant. Rest 20 minutes. Rinse and dry.
2
Fry eggplant in oil until golden. Remove.
3
Sauté celery and onion. Add tomatoes and simmer 10 minutes.
4
Add eggplant, capers, olives, vinegar and sugar. Simmer 15 minutes.
5
Season and scatter basil. Serve warm or at room temperature.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
319
Protein
4.2g
Fat
23.4g
Carbs
28.7g
Fiber
10.9g
Sodium
1278mg
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