Caponata

A classic Sicilian vegetable dish featuring sautéed aubergines, tomatoes, celery, and olives in a sweet and tangy vinegar sauce.

Vegetarian Vegan Side Dish Gluten Free Aubergine Sicilian

Estimated Nutrition

Calories

275.6

kcal / serving

1102.5 kcal total

Carbs

20.9g

per serving

83.5 g total

Fat

21.1g

per serving

84.2 g total

Protein

3.7g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

1.5

tbsp

Sugar

or to taste

CondimentsSauces

tbsp

Capers

drained and chopped

Red Wine Vinegar

NutsSeeds

to taste

Salt

for draining and seasoning

to taste

Black Pepper

freshly ground

handful

Flat leaf Parsley

chopped

OilsFats

Extra Virgin Olive Oil

divided use

to taste

Extra Virgin Olive Oil

for drizzling

Vegetables

piece

Aubergine

medium, chopped

piece

Onion

chopped

stalk

Celery

chopped

400

Tomatoes

chopped

100

Green Olives

pitted and sliced

Method

Sprinkle chopped aubergines with salt and drain in a colander for 30 minutes.

Brown the aubergine in olive oil over moderate heat for 10 minutes then set aside.

Sauté onion, celery, and tomatoes in a separate pan with salt and pepper.

Add sliced olives to the pan and cook for 20 minutes.

Stir in the cooled aubergine and chopped capers.

Mix red wine vinegar with sugar and add to the pan.

Cook for 10 minutes until the vinegar has been absorbed.

Stir in chopped parsley and drizzle with extra virgin olive oil to serve.