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Caponata

Caponata recipe

Caponata is a traditional Sicilian dish that originated in the 18th century.

This is vegan and gluten free recipe. Dish can be prepared in 90 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

Cooking Method ,
Cuisine
Courses ,
Difficulty Intermediate
Time
Prep Time: 20 min Cook Time: 40 min Rest Time: 30 min Total Time: 1 hr 30 mins
Servings 4
Calories 720
Best Season Summer
Ingredients
  • 500 gram Eggplant
  • 200 gram Onion
  • 100 gram Celery
  • 200 gram Bell Pepper
  • 400 gram Tomatoes
  • 100 gram Olives
  • 50 gram Capers
  • 2 teaspoon Red Wine Vinegar
  • 1 teaspoon Sugar
  • 1 teaspoon Salt
  • 3 tablespoon Olive Oil
Instructions
  1. Cut the eggplant into cubes and sprinkle with salt. Let it sit for 30 minutes to remove excess moisture. Rinse and pat dry.
  2. Heat olive oil in a pan and fry the eggplant until golden brown. Remove and set aside.
  3. In the same pan, sauté the onion, celery, and bell pepper until softened.
  4. Add the tomatoes, olives, capers, red wine vinegar, sugar, and salt. Cook for 10 minutes.
  5. Add the fried eggplant back to the pan and simmer for another 10 minutes.
  6. Let the caponata rest for 30 minutes before serving.
  7. Serve as an appetizer or side dish.
Nutrition Facts

Servings 4

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 22g8%
Sugars 14g
Protein 2g4%

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

Read it online: https://for-vegan.com/recipe/caponata/