Description
Eggplant Caponata is a vibrant Sicilian dish that tantalizes your taste buds with a harmonious blend of sweet, savory, and tangy flavors. This easy-to-make recipe features tender eggplant, juicy tomatoes, and aromatic herbs, all enhanced by briny olives and capers. Perfect as an appetizer or side dish, Eggplant Caponata is not only visually appealing but also delivers a delightful Mediterranean experience in every bite. Serve it warm or at room temperature for a taste of sunshine in your kitchen.
Ingredients
Scale
- 2 medium eggplants (about 1 lb), cubed
- 2 ripe tomatoes, diced
- 1 medium onion, finely chopped
- 2 stalks celery, sliced
- ½ cup pitted green olives, chopped
- 1 tbsp capers
- 3 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
Instructions
- Wash and chop the eggplants, tomatoes, onion, and celery.
- Heat olive oil in a skillet over medium heat. Add onions and sauté until softened (about 5 minutes). Then add celery and cook until aromatic.
- Stir in eggplant cubes with a pinch of salt. Cook until slightly browned (around 7 minutes).
- Add diced tomatoes, olives, and capers to the pan. Mix well to combine.
- Pour in balsamic vinegar and let simmer gently for about 15 minutes.
- Transfer to a serving platter or individual plates. Enjoy warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Side Dish
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: ½ cup (120g)
- Calories: 150
- Sugar: 6g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg