Caponata Siciliana

Caponata Siciliana hails from Sicily, where cooks balance savory vegetables with a bright agrodolce finish. Fried eggplant meets celery, olives, and capers in a tomato base lifted by vinegar and a touch of sugar.

Serves 6 · 30 min prep · 40 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 4.5g fiber

Every recipe here is free to read.

Ingredients

• 2 lb eggplantProduce
• 3 ribs celeryProduce
• 1 onionProduce
• 1 cup tomato passataPantry
• 1/2 cup green olivesPantry
• 3 tbsp capersPantry
• 1/4 cup white wine vinegarPantry
• 1-2 tbsp sugarPantry
• for frying olive oilPantry

Instructions

1. 1Fry eggplant; set aside. Cook celery and onion.
2. 2Add tomato, olives, capers; simmer.
3. 3Return eggplant; balance with vinegar and sugar.
4. 4Rest overnight; serve room temp.