Caponata Siciliana

Name: Caponata Siciliana
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 large aubergines, diced 2cm; 4 ripe tomatoes, diced; 2 stalks celery, sliced; 1 large onion, diced; 80g green olives, pitted; 3 tbsp capers, rinsed; 3 tbsp red wine vinegar; 2 tbsp sugar; 4 tbsp olive oil; 1 handful fresh basil

Sicily's sweet and sour aubergine relish with olives, capers and tomatoes — magnificent warm or at room temperature.

Total time

70 min

Prep

40 min

Cook

30 min

Difficulty

easy

Cuisine

Italian

vegetarianvegangluten-free

Ingredients

2 largeaubergines, diced 2cm

4ripe tomatoes, diced

2 stalkscelery, sliced

1large onion, diced

80ggreen olives, pitted

3 tbspcapers, rinsed

3 tbspred wine vinegar

2 tbspsugar

4 tbspolive oil

1 handfulfresh basil

Instructions

Salt aubergine cubes, let drain 30 minutes, rinse and pat dry.

Fry aubergine in olive oil until golden all over, drain on paper towel.

In same pan sauté onion and celery until soft.

Add tomatoes, olives, and capers, cook 10 minutes.

Add vinegar and sugar, stir until sugar dissolves.

Return aubergine to pan, stir gently, cook 5 more minutes.

Cool to room temperature, scatter with basil before serving.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

271

Protein

4.4g

Fat

17.6g

Carbs

29.1g

Fiber

10.1g

Sodium

656mg

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