Sicilian Caponata Recipe
User Reviews
5.0
36 reviews
Excellent
Sicilian Caponata Recipe
Report
This tasty caponata recipe is a Sicilian specialty of onions, eggplant, olives, and tomatoes, for the perfect accompaniment to any dish.
Share:
Ingredients
- 3 tablespoons avocado oil
- 1 medium size skin-on eggplant cut into 1” pieces
- 3 tablespoons olive oil
- 1 peeled julienne white onion
- 2 thinly sliced ribs of celery
- 3 thinly sliced garlic cloves
- 1 cup sliced green olives
- 2 tablespoons capers
- 2/3 cup white wine vinegar
- 2 tablespoons sugar
- 1 cup crushed tomatoes
- 2 heaping tablespoons tomato paste
- 1 cup cherry tomatoes sliced in half
- 2 tablespoons chopped fresh basil
- Sea salt and pepper to taste
Add to Shopping List
Instructions
- Add the avocado oil to a large rondeau pan or sauté pan over high heat until it smokes.
- Place in the eggplant and quickly sauté for 1 to 2 minutes or until browned but firm. While traditionally olive oil would be used, it’s best to use a high smoking point oil so that it browns quickly and does not overcook.
- Remove the eggplant and set them aside on paper towels to drain. Add the olive oil to the pan and turn the heat o medium heat.
- Add in the onions, celery, and sauté for 8 to 10 minutes or until lightly caramelized.
- Stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45 seconds.
- Add in the olives, capers, vinegar, and sugar and stir to combine.
- Deglaze with the vinegar, add sugar, and cook for 3 to 4 minutes.
- Place in the tomatoes and tomato paste and cook until the mixture thickens. You may need to turn the heat to low medium.
- Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, and pepper.
- Serve, can, or place in the refrigerator until you are ready to use it.
Notes
- Make-Ahead: You can make this up to 1 day ahead of time. I prefer to serve it on the same day so the eggplant does not break down too much.
- How to Store: Cover the caponata and keep it in the refrigerator for 5 days. You can also can the caponata under 10 pounds of pressure for 30 minutes. This will not freeze well.
- How to Serve: You can serve it cold, room temperature, or hot. If you want to serve it hot, add the desired amount to a small saucepan and heat over low heat until hot.
- You can eat the skin on eggplant if it’s smaller. The bigger older eggplant tender to have tough skin.
- Feel free to add 3 roughly chopped anchovies or 2 tablespoons of pine nuts to the caponata.
- Herbs that work well in this are basil, oregano, thyme, and parsley.
- Other high smoke-point oils are vegetable, canola, or grapeseed.
- Can this caponata for 30 minutes at 10 pounds of pressure.
Nutrition Information
Show Details
Calories
169kcal
(8%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Sodium
374mg
(16%)
Potassium
331mg
(9%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
314IU
(6%)
Vitamin C
10mg
(11%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 169 kcal
% Daily Value*
| Calories | 169kcal | 8% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 374mg | 16% |
| Potassium | 331mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 314IU | 6% |
| Vitamin C | 10mg | 11% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
Other Recipes
You'll Also Love
