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Eggplant Relish
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 Recipe Book
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Category
Appetizer/Snack
Makes
8
servings
Ingredients
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
Directions
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
Calories:
70
Protein:
1.6
g
Phenylalanine:
61
mg
Leucine:
75
mg
Tyrosine:
33
mg
Nutrition Per Recipe
Makes:
8
servings
Calories:
560
Protein:
13
g
Phenylalanine:
485
mg
Leucine:
603
mg
Tyrosine:
263
mg
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