How To Make Eggplant Caponata (Sicilian Version)
Make your meals healthier with our yummy vegetable recipes! Whether it’s green and leafy, or bright and colorful veggies, our recipes are the perfect answer. Whip up and serve flavorful vegetable dishes to keep your loved ones full and healthy. Also, if you’re worried about vegetables tasting bland, you don’t have to worry, not with our vegetable recipes. We have all kinds of ways to help you cook delicious but nutritious veggies. So, go on and explore our vegetable recipes!
Serves:
Ingredients
- 2 medium eggplants, diced
- 1/4 cup olive oil
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1 can (14 oz) diced tomatoes
- 1/4 cup red wine vinegar
- 1/4 cup capers
- 1/4 cup green olives, pitted and sliced
- 2 tablespoons sugar
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions
-
Place the diced eggplants in a colander and sprinkle with salt. Let them sit for about 15 minutes to remove any bitterness. Rinse and pat dry with paper towels.
-
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until they become soft and translucent.
-
Add the diced eggplant to the skillet and cook for about 10 minutes, until they start to become tender.
-
Stir in the diced tomatoes, red wine vinegar, capers, green olives, sugar, salt, and pepper. Mix well to combine.
-
Reduce the heat to low, cover the skillet, and let the mixture simmer for about 30 minutes, stirring occasionally.
-
Remove from heat and let the caponata cool down to room temperature. Serve chilled or at room temperature, garnished with chopped fresh parsley.
Nutrition
- Calories : 137kcal
- Total Fat : 7g
- Saturated Fat : 1g
- Sodium : 429mg
- Total Carbohydrates : 17g
- Dietary Fiber : 6g
- Total Sugars : 10g
- Protein : 2g
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!
Related Recipes
