Sicilian Style Caponata
Discover the bold, vibrant flavors of Sicilian Style Caponata—a traditional Italian eggplant dish that effortlessly balances sweet and tangy notes. This hearty recipe features tender cubes of sautéed eggplant mingled with a medley of aromatic vegetables, briny green olives, tangy capers, and a touch of red wine vinegar, all simmered to perfection in a rich tomato base. A sprinkle of toasted pine nuts and fresh basil adds depth and freshness to this mouthwatering classic. Perfect as a side dish, an appetizer with crusty bread, or a versatile topping for pasta or fish, Sicilian caponata is as versatile as it is delicious. Ready in just under an hour, this Mediterranean delight is your go-to for an authentic, crowd-pleasing dish packed with wholesome ingredients and Mediterranean charm.
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Recipe Information
Ingredients
- 2 medium eggplant
- 6 tablespoons olive oil
- 1 large yellow onion
- 2 medium celery stalks
- 3 large garlic cloves
- 1 large red bell pepper
- 1 14-ounce can canned diced tomatoes
- 0.5 cup green olives, pitted and chopped
- 2 tablespoons capers, rinsed and drained
- 3 tablespoons red wine vinegar
- 1 tablespoon granulated sugar
- 2 tablespoons pine nuts, toasted (optional)
- 0.25 cup fresh basil leaves, chopped
- to taste salt
- to taste black pepper
Instructions
Trim the ends off the eggplants and cut them into 1/2-inch cubes. Sprinkle with salt and place them in a colander for about 20 minutes to drain excess moisture. Rinse and pat dry with paper towels.
Heat 3 tablespoons of olive oil in a large skillet or saucepan over medium heat. Add the eggplant cubes and sauté them until they are golden brown and tender, about 8-10 minutes. Remove the eggplant and set aside.
In the same skillet, add the remaining 3 tablespoons of olive oil. Add the chopped onion and celery, and cook until softened, about 5 minutes.
Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes until fragrant.
Add the canned tomatoes (with their juices), green olives, capers, red wine vinegar, and sugar to the skillet. Stir well to combine and bring to a simmer.
Return the eggplant to the skillet and mix everything together. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally, until the flavors meld together.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and allow the mixture to cool slightly. Stir in the toasted pine nuts (if using) and fresh chopped basil just before serving.
Serve warm, at room temperature, or chilled. Sicilian caponata pairs wonderfully with crusty bread, as a side dish, or as a topping for pasta or fish.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.2 g | 162% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 6460 mg | 281% | |
| Total Carbohydrate | 127.9 g | 47% | |
| Dietary Fiber | 50.9 g | 182% | |
| Total Sugars | 72.4 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 470 mg | 36% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4123 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
