Eggplant Caponata
Nourishing Sicilian vegetarian dish of eggplants and tomatoes is a bit spicy with just a right amount of sweet. You don't believe me? Try it!
Servings 2 servings
Calories 285kcal
Equipment
- saucepan
- Large nonstick skillet
Ingredients
- 1 eggplant large
- 1 onion small, diced
- 16 oz. diced tomatoes canned or fresh
- ⅓ cup pitted green olives sliced (optional)
- 1 tablespoon capers optional
- 1 teaspoon crushed red pepper
- 1 stalk celery diced
- 1 tablespoon olive oil
- 1 tablespoon vegetable oil
- 1 tablespoon vinegar
- 1 tablespoon basil fresh or dry
- ½ teaspoon sugar
- Salt to taste
Instructions
- Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture.
- In a saucepan sauté onions until softened. Add diced tomatoes with juices and cook until it thickens.
- Meanwhile, rinse eggplant with hot water (removes bitterness) and pat dry with paper towels.
- In a large skillet over high heat, heat the olive and vegetable oil. Quickly fry the eggplant pieces until browned.
- Add the chopped celery and fry for three more minutes.
- Pour in the tomato sauce, olives, capers, and salt to taste. Mix well and sauté for five minutes. Add sugar, vinegar, basil, and crushed red pepper. Lower heat; simmer for five minutes. Serve.
Notes
Serve with crusty bread for a hearty appetizer, warm or cold, as a side dish or vegetarian main dish alongside rice, mashed potatoes, or pasta.
Nutrition
Calories: 285kcal | Carbohydrates: 31g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Sodium: 668mg | Potassium: 1103mg | Fiber: 12g | Sugar: 17g | Vitamin A: 845IU | Vitamin C: 31mg | Calcium: 123mg | Iron: 3mg