Sicilian Eggplant Caponata

Name: Sicilian Eggplant Caponata
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 4 Large Eggplant; 1 Large Yellow onion (or 2 mediums); 1/2 bunch celery; 1 pound peeled tomatoes (fresh or cans); 5 ounces Capers (rinsedand drained); 10 ounces imported green olives (pitted and cut in half); Vegetable oil (for frying); salt (to taste); ground black pepper (to taste); 5 ounces real wine winegar; 3 tablespoons Sugar; 1 bunch of fresh basil; 3 tablespoons olive oil

11 steps

Prep:30minCook:30min

The Sicilian Eggplant Caponata, a simple pan-fried appetizer or side dish of traditional Sicilian-Palermo cuisine, is mom’s original recipe from Palermo! Summer scents, eventful lunches, cheerfulness, the smell of fried food, the smell of vinegar… The sensations, smells, and flavors that are inextricably linked to this dish, which is the pride of Sicilian cuisine. What is the origin of the name caponata? Whether it refers to the sour-sweet that seasoned mahi-mahi cut into pieces, fish that in a dialect we call Capone, or whether it refers to the sauce used to preserve game meat for a short time, including Capone, an ingredient that defined all those caponata preparations. As a result, the link between and caponata can be explained; caponata is one of Sicilian cuisine’s main culinary masterpieces.

Updated at: Thu, 17 Aug 2023 04:44:11 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories304.8 kcal (15%)

Total Fat21.4 g (31%)

Carbs28.5 g (11%)

Sugars17.2 g (19%)

Protein4.5 g (9%)

Sodium801.7 mg (40%)

Fiber11.4 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

0.5 bunchcelery

1 poundtomatoes

peeled, fresh or cans

5 ouncescapers

rinsedand drained

10 ouncesgreen olives

imported, pitted and cut in half

vegetable oil for frying

5 ounceswine vinegar

3 tablespoonssugar

1 bunchfresh basil

3 tablespoonsolive oil

Instructions

Step 1

Cut the eggplant into 1-inch cubes and soak them in salt for at least an hour in a colander (keep in mind that they will release bitter liquid, so place a plate or container underneath!)

Step 2

Now prepare the sauce for Caponata .

Step 3

Wash the celery thoroughly before cutting it into chunks (including the leaves) and placing it in a pan. 1/4 cup in water

Step 4

Cook until the water has evaporated.

Step 5

Remove from the heat, then add the coarsely chopped onion and sauté everything in a generous amount of extra virgin olive oil.

Step 6

Then add the capers, which have been thoroughly rinsed of salt, the olives, which have been cut in half, and the peeled tomatoes, which have been passed through the mixer or vegetable mill (in the absence of peeled tomatoes, use the tomato paste). Season with salt and cook over low heat until the sauce thickens.

Step 7

Add the sugar and vinegar to make the sweet and sour before removing from the heat, possibly adjusting the sweet and sour to your taste.

Step 8

Make the caponata by frying the eggplants. Dab the eggplants well with paper towels or a clean cloth before frying them in hot, plentiful oil; the eggplants will absorb very little oil this way!

Step 9