Eggplant Caponata - Original Recipe
Servings: 4
Calories: 254kcal
Traditional Sicilian recipe for Eggplant Caponata (Caponata Siciliana) - Perfect to share on its own, as bruschetta or with pasta.
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Ingredients
- 2 large eggplants cubed
- vegetable oil for frying
- 2 celery stalks sliced
- 2 tablespoon extra-virgin olive oil
- 1 onion finely cubed
- 2 garlic cloves finely minced
- 200 g cherry tomatoes halved (or 4 large ripe tomatoes , roughly chopped)
- 1-2 tablespoon capers rinsed and drained
- 3 tablespoon green or black olives pitted
- 2 tablespoon toasted pine nuts
- 1 teaspoon double concentrate tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon white wine vinegar
- handful fresh basil leaves
- handful fresh oregano leaves
- sea salt and black pepper to taste
Instructions
- Cut the eggplants into medium-sized cubes, sprinkle with coarse salt and leave to rest in a colander for at least 30 minutes, with a weight over them, then qwash under running water and pat them dry with a clean cloth.
- In a large pan, fry the aubergines in abundant oil for 3 - 4 minutes, just enough time to have them golden brown. Use a slotted spoon to transfer the cubes on a plate covered with kitchen paper to absorb the oil in excess.
- Place the sliced celery in a pot of slightly salted boiling water and blanch for 1-2 minutes. Drain and transfer to a sieve covered with a kitchen cloth.
- Heat a large pan with the extra-virgin olive oil over medium-low heat. Add in chopped onion, garlic and tomatoes. Cook over low-heat until the onion is nicely caramelized and tomatoes are soft, about 5 minutes.
- Add in the capers, olives, toasted pine nuts, fried eggplant and blanched celery. Add in the tomato paste and one tablespoon of water, if you feel it's getting too dry.
- Sprinkle with sugar and drizzle with vinegar. Simmer until the vinegar has evaporated, then cover with a lid and cook for 10 minutes over low-heat, until all ingredients are cooked through.
- Top your caponata with teared basil leaves and oregano, drizzle with extra-virgin olive oil and serve.
Notes
Storage tips:
Store caponata in an airtight container, it keeps well in the fridge for up to 3 days.
Nutrition
Calories: 254kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 57mg | Potassium: 738mg | Fiber: 8g | Sugar: 14g | Vitamin A: 339IU | Vitamin C: 19mg | Calcium: 41mg | Iron: 1mg