Caponata Siciliana

Caponata Siciliana is a traditional Sicilian dish that dates back to the 18th century. It was originally created as a way to preserve vegetables for the winter months.

This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Caponata Siciliana

Cooking Method: Baking, Frying Cuisine: Italian, Sicilian Courses: Appetizer, Lunch Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 40 min Rest Time 30 min Total Time 1 hr 30 mins

Servings: 4 Calories: 1000

Best Season: Summer

Ingredients

Servings

• 500 gram Eggplant
• 300 gram Tomatoes
• 150 gram Onion
• 100 gram Celery
• 80 gram Olives
• 50 gram Capers
• 2 teaspoon Red wine vinegar
• 1 teaspoon Sugar
• 20 gram Pine nuts
• 4 teaspoon Extra virgin olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Instructions

1. Cut the eggplant into cubes and sprinkle with salt. Let it rest for 30 minutes to remove excess moisture.
2. Rinse the eggplant cubes and pat dry with a paper towel.
3. Heat olive oil in a pan and fry the eggplant cubes until golden brown. Remove from the pan and set aside.
4. In the same pan, sauté the onions and celery until softened.
5. Add the tomatoes, olives, capers, vinegar, sugar, pine nuts, salt, and black pepper. Cook for 10 minutes.
6. Add the fried eggplant cubes back to the pan and cook for an additional 10 minutes.
7. Remove from heat and let it cool for 30 minutes before serving.
8. Serve cold or at room temperature.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 10g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.