Description
Eggplant Caponata is a vibrant Sicilian dish that combines tender eggplant with fresh tomatoes, crunchy celery, and briny olives, all harmonized with a splash of balsamic vinegar. This sweet and savory medley can be served warm or at room temperature, making it perfect for gatherings or a comforting solo meal. Easy to prepare and bursting with flavor, Eggplant Caponata is sure to impress at your next dinner party or casual get-together.
Ingredients
Scale
- 1 medium eggplant (about 1 lb), diced
- 1 cup ripe tomatoes (fresh or canned), chopped
- 1 cup celery, diced
- 1 medium red onion, finely chopped
- ½ cup pitted green olives, sliced
- 2 tbsp balsamic vinegar
- 3 tbsp extra virgin olive oil
- Salt to taste
Instructions
- 1. Prepare the eggplant: Dice and lightly salt the eggplant; let sit for 30 minutes to draw out moisture.
- 2. Sauté vegetables: In a skillet over medium heat, add olive oil and sauté red onion and celery until softened.
- 3. Cook eggplant: Add the salted eggplant to the skillet; cook until tender and golden brown.
- 4. Combine ingredients: Stir in chopped tomatoes and green olives; simmer for about 10 minutes.
- 5. Finish: Drizzle balsamic vinegar over the mixture; cook for another 5 minutes to meld flavors.
- 6. Serve warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer/Main
- Method: Sautéing
- Cuisine: Sicilian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 150
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg