Lightened-up Eggplant Caponata
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Lightened-up Eggplant Caponata
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Lightened-up Eggplant Caponata – a healthier and quicker version of a Sicilian summer classic. Perfect as an appetiser or side dish.
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Ingredients
- 4 Big eggplants
- 15 green olives pitted and halved
- 2 tbsp capers rinsed
- 3 tbsp extra virgin olive oil
- 140 gms – 5 oz. concentrated tomato paste
- 2 big onions chopped
- 3 celery stalks chopped
- 150 ml – 5 oz. red wine vinegar
- 1 tbsp sugar
- salt to taste
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