Caponata

Name: Caponata
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Australian
Ingredients: 2 large eggplants, cubed; 4 stalks celery, sliced; 1 large onion, diced; 2 tins crushed tomatoes; 3 tbsp capers; 1 cup green olives, pitted; 3 tbsp red wine vinegar; 2 tbsp sugar; 4 tbsp olive oil; salt and pepper to taste; fresh basil to serve

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

Salt eggplant. Rest 20 minutes. Rinse and dry.

Fry eggplant in oil until golden. Remove.

Sauté celery and onion. Add tomatoes and simmer 10 minutes.

Add eggplant, capers, olives, vinegar and sugar. Simmer 15 minutes.

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

Reviews

Leave a review

★★★★★

No account needed to post. New reviews are checked before they appear publicly.