Eggplant Caponata
Eggplant Caponata is a flavorful Sicilian dish that marries sautéed eggplants, tomatoes, olives, and capers into a delightful medley of savory-sweet goodness. This versatile recipe can be served warm or at room temperature, making it perfect for gatherings or as a delectable snack on crusty bread. With its vibrant colors and rich flavors, Eggplant Caponata will impress family and friends alike.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Approximately 6 servings 1x
- Category: Side Dish
- Method: Sautéing
- Cuisine: Sicilian
Ingredients
Scale
- 2 medium eggplants (about 1 lb), cubed
- 2 cups ripe tomatoes, chopped (or 1 can of diced tomatoes)
- 1 cup Kalamata olives, pitted and sliced
- 2 tablespoons capers, rinsed
- 1 medium onion, diced
- 1 cup celery, chopped
- 4 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon sugar
- Salt and pepper to taste
Instructions
- Prepare the eggplants by salting them and allowing them to sit for 30 minutes. Rinse and pat dry.
- Heat olive oil in a large skillet over medium heat. Sauté onions and celery until softened.
- Add the eggplant cubes and cook until slightly tender.
- Stir in tomatoes, olives, and capers; mix well.
- Add balsamic vinegar and sugar; season with salt and pepper. Simmer for 10 minutes.
- Serve warm or at room temperature.
Nutrition
- Serving Size: ½ cup (130g)
- Calories: 120
- Sugar: 6g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: For added sweetness, consider including roasted bell peppers. To enhance flavor, try adding red chili flakes for a spicy twist. Swap out eggplant for zucchini if desired.