Total time · 50 min
Sicilian Eggplant Caponata with Capers
Tender eggplant balances salty capers and olives with a sweet-sour tomato dressing.
- Prep
- 20 min
- Cook
- 30 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~197 kcal per serving indicative estimate
- Ingredient value
- ~$8.58 indicative estimate
Ingredients
- 600 g Eggplant
- 3 stalks Celery
- 300 g Crushed tomatoes
- 70 g Green olives
- 25 g Capers
- 30 ml Red wine vinegar
- 1 tbsp Sugar
- 45 ml Olive oil
Directions
- 12 min
Dice eggplant and celery; brown eggplant in batches so it does not soak up too much oil.
- 20 min
Cook celery and tomatoes into a thick sauce, add olives, capers, vinegar, and sugar, and reduce briefly.
- 18 min
Fold eggplant back in without crushing; serve warm or chilled after resting to meld the flavors.