![mid angle looking at a bowl of eggplant caponata](https://cdn.statically.io/img/www.allrecipes.com/thmb/6E_lyvhk5hD7xgyoOQk7tU7tXl4=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/247268-eggplant-caponata-sicilian-version-3x4-327-copy-a4ea61283b464351a502ff76093807f3.jpg)
Ingredients
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1 eggplant, peeled and cut into ½-inch cubes
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salt to taste
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¼ cup olive oil, divided
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1 cup finely chopped celery
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1 medium onion, finely chopped
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1 clove garlic, minced
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1 ½ cups canned plum tomatoes, drained and coarsely chopped
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12 green olives, pitted and coarsely chopped
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1 ½ tablespoons drained capers
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1 tablespoon tomato paste
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1 teaspoon freshly minced oregano
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2 tablespoons red wine vinegar
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2 teaspoons white sugar
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1 teaspoon salt
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ground black pepper to taste
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2 teaspoons minced fresh parsley, or to taste
Directions
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Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
Dotdash Meredith Food Studios
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Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.
Dotdash Meredith Food Studios
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Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.
Dotdash Meredith Food Studios
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Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
Dotdash Meredith Food Studios
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Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.
Nutrition Facts (per serving)
54 | Calories |
4g | Fat |
5g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 54 | |
% Daily Value * | |
Total Fat 4g | 5% |
Saturated Fat 1g | 3% |
Sodium 297mg | 13% |
Total Carbohydrate 5g | 2% |
Dietary Fiber 2g | 7% |
Total Sugars 2g | |
Protein 1g | 2% |
Vitamin C 5mg | 5% |
Calcium 20mg | 2% |
Iron 1mg | 3% |
Potassium 179mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.