Caponata (caponata)

Caponata is a traditional Italian dish hailing from Sicily. It is a savory and sweet eggplant-based stew, typically served as a side dish or appetizer.

Vegetarian Vegan Appetizer Italian Italian Cuisine Sicilian Dish Eggplant Recipe
Caponata (caponata)

Ingredients

  • 2 medium eggplants, diced
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 1 can (14 oz) diced tomatoes
  • 1/2 cup green olives, pitted and sliced
  • 1/4 cup capers
  • 1/4 cup red wine vinegar
  • 2 tbsp sugar
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. In a large skillet, heat the olive oil over medium heat.
  2. Add the diced eggplants and cook until they are soft and golden brown, about 10 minutes.
  3. Add the chopped onion and celery, and cook until they are softened, about 5 minutes.
  4. Stir in the diced tomatoes, green olives, capers, red wine vinegar, and sugar. Season with salt and pepper.
  5. Simmer the caponata for 20-25 minutes, stirring occasionally, until the flavors are well combined.
  6. Remove from heat and let it cool to room temperature before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
180 per serving
Carbohydrates
25g
Protein
3g
Fat
8g

Supplies

Large skillet Cutting board Knife Wooden spoon

Tools

Stovetop

Serving suggestions

Serve the caponata as a side dish with crusty bread or as a topping for bruschetta.

Tips & tricks

For a richer flavor, let the caponata sit for a few hours or overnight before serving.

Cost

$10