Caponata Siciliana
Ingredients
- 1 large eggplant, around 20 ounces, cut into ½-inch cubes
- extra virgin olive oil, for frying
- 1 tbsp extra virgin olive oil
- 1 small onion, minced
- 1 celery rib, thinly sliced
- 1 tbsp tomato paste, dissolved in ½ cup of water
- 8 ounces cherry tomatoes, halved
- ½ cup green olives
- 1 tbsp capers
- 10 basil leaves, chopped
- 1 tsp granulated sugar or honey
- 2 tbsp white wine vinegar
- 1 tbsp pine nuts
- Salt, to taste
- Crushed red pepper, optional
Instructions
- Line a plate with paper towels. Heat 1/2 inch of extra virgin olive oil in a saucepan over high heat until it starts to sizzle. Deep-fry the eggplant cubes in a single layer for 3 to 4 minutes, until they are golden brown. You may need to fry the eggplant in batches. With a slotted spoon, remove the cubes to the plate to remove the excess oil.
- In a large skillet, heat the olive oil over medium heat. Add the onion and cook it for 2 minutes, until they become soft.
- Add the celery and cook it for 2 minutes, unti it softens.
- Pour the tomato paste mixture into the skillet, mix everything, and stir it for 30 seconds to combine.
- Add the cherry tomatoes, green olives, and capers. Cook the mixture for 5 minutes, or until the tomatoes start to soften . If the vegetables become too dry, add up to ¼ cup of water.
- Finally, turn the heat to high, stir in the fried eggplant, capers, basil, sugar, vinegar and pine nuts. Toss the mixture for a few seconds until the liquid is absorbed. Season the mixture to taste with the salt and crushed red pepper flakes, if using.
- Serve the caponata hot or at room temperature.
Nutrition
Calories: 127kcalCarbohydrates: 14gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 361mgPotassium: 483mgFiber: 5gSugar: 8gVitamin A: 492IUVitamin C: 18mgCalcium: 35mgIron: 1mg
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