This is a famous dish in Sicily, where it is called Caponata. It fits in perfectly on an antipasti plate. This freezes well for up to 3 months.
Featured in our Italian Inspired Cookbook.
- 1 small (548 g) eggplant, cut in ¾-inch cubes
- 1 Tbsp olive oil, divided
- 1 sweet onion (330 g), chopped
- 2 medium (40 g) celery stalks, finely sliced
- 1 cup (245 g) tomato sauce
- 3 Tbsp capers
- 1½ Tbsp white wine vinegar
- 1 Tbsp sugar
- ½ cup (64 g) green olives
- Salt and pepper
- Place the eggplant cubes in a colander, sprinkle with salt and allow to rest for 30 minutes. Rinse and pat dry.
- Heat olive oil in a large frying pan. Fry the eggplant until it is soft and golden in color.
- In a separate pan, heat olive oil. Sauté the onion and celery on a low heat for 5 minutes.
- Add the tomato sauce, capers, vinegar and sugar to the onion and celery mix. Simmer for an additional 5 minutes.
- Add the eggplant and olives and cook for another 10 minutes.
- Season with salt and pepper.
- Allow to cool and refrigerate for 24 hours before serving.
Nutrition Per Serving
Serving size: ⅛ of recipe
Protein: 1.6 g
Phenylalanine: 61 mg
Leucine: 75 mg
Tyrosine: 33 mg
Nutrition Per Recipe
Protein: 13 g
Phenylalanine: 485 mg
Leucine: 603 mg
Tyrosine: 263 mg
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