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Caponata

Yields6 Servings

 2 large eggplants, cut into 1/2-inch cubes
 Salt, for drawing water out of the eggplant
 1/4 cup olive oil
 1 onion, chopped
 2 stalks celery, chopped
 3 cloves garlic, minced
 1 can (14 ounces) crushed tomatoes
 1/4 cup red wine vinegar
 2 tablespoons sugar
 1/4 cup capers, rinsed
 1/2 cup green olives, pitted and chopped
 1/4 cup raisins (optional)
 1/4 cup pine nuts (optional)
 2 tablespoons fresh basil, chopped
 Salt and freshly ground black pepper, to taste
1

Prepare the Eggplant: Place the eggplant cubes in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out moisture. Rinse the eggplant under cold water and pat dry with paper towels.

2

Cook the Eggplant: Heat half of the olive oil in a large skillet over medium heat. Add the eggplant in batches, cooking until golden and tender. Transfer the cooked eggplant to a plate.

3

Sauté the Aromatics: In the same skillet, add the remaining olive oil. Sauté the onion, celery, and garlic until they start to soften.

4

Simmer the Sauce: Add the crushed tomatoes, red wine vinegar, and sugar to the skillet. Stir in the capers, olives, raisins (if using), and pine nuts (if using). Return the eggplant to the skillet. Simmer the mixture over low heat for 15-20 minutes, until the vegetables are tender and the flavors have melded. Season with salt and pepper.

5

Garnish: Remove from heat and stir in the fresh basil. Let the caponata cool to room temperature before serving, allowing the flavors to develop further.

Nutrition Facts

0 servings

Serving size

200g

Amount per serving
Calories220
% Daily Value *
Total Fat 12g16%

Saturated Fat 2g10%
Cholesterol 0mg
Sodium 350mg16%
Total Carbohydrate 26g10%

Dietary Fiber 8g29%
Total Sugars 12g
Protein 2g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.