Eggplant Caponata - Original Recipe
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5.0
3 reviews
Excellent
Eggplant Caponata - Original Recipe
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Traditional Sicilian recipe for Eggplant Caponata (Caponata Siciliana) - Perfect to share on its own, as bruschetta or with pasta.
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Ingredients
- 2 large eggplants cubed
- vegetable oil for frying
- 2 celery stalks sliced
- 2 tablespoon extra-virgin olive oil
- 1 onion finely cubed
- 2 garlic cloves finely minced
- 200 g cherry tomatoes halved (or 4 large ripe tomatoes , roughly chopped)
- 1-2 tablespoon capers rinsed and drained
- 3 tablespoon green or black olives pitted
- 2 tablespoon toasted pine nuts
- 1 teaspoon Double concentrate tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon white wine vinegar
- Handful fresh basil leaves
- handful fresh oregano leaves
- Sea salt and black pepper to taste
Instructions
- Cut the eggplants into medium-sized cubes, sprinkle with coarse salt and leave to rest in a colander for at least 30 minutes, with a weight over them, then qwash under running water and pat them dry with a clean cloth.
- In a large pan, fry the aubergines in abundant oil for 3 - 4 minutes, just enough time to have them golden brown. Use a slotted spoon to transfer the cubes on a plate covered with kitchen paper to absorb the oil in excess.
- Place the sliced celery in a pot of slightly salted boiling water and blanch for 1-2 minutes. Drain and transfer to a sieve covered with a kitchen cloth.
- Heat a large pan with the extra-virgin olive oil over medium-low heat. Add in chopped onion, garlic and tomatoes. Cook over low-heat until the onion is nicely caramelized and tomatoes are soft, about 5 minutes.
- Add in the capers, olives, toasted pine nuts, fried eggplant and blanched celery. Add in the tomato paste and one tablespoon of water, if you feel it's getting too dry.
- Sprinkle with sugar and drizzle with vinegar. Simmer until the vinegar has evaporated, then cover with a lid and cook for 10 minutes over low-heat, until all ingredients are cooked through.
- Top your caponata with teared basil leaves and oregano, drizzle with extra-virgin olive oil and serve.
Notes
- Storage tips:
- Store caponata in an airtight container, it keeps well in the fridge for up to 3 days.
Nutrition Information
Show Details
Calories
254kcal
(13%)
Carbohydrates
23g
(8%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Sodium
57mg
(2%)
Potassium
738mg
(21%)
Fiber
8g
(32%)
Sugar
14g
(28%)
Vitamin A
339IU
(7%)
Vitamin C
19mg
(21%)
Calcium
41mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Calories | 254kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Sodium | 57mg | 2% |
| Potassium | 738mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 19mg | 21% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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