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Sicilian Caponata

A delightful eggplant-based dish bursting with vegetables and savory flavors, Sicilian Caponata is perfect for meal prep and a healthy addition to your meal plan.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large eggplants
  • 2 tablespoons capers
  • 3 tablespoons olive oil
  • Fresh bunch basil for garnish
  • 2 large tomatoes diced
  • 2 stalks celery chopped
  • 1/2 cup olives green or black
  • 1/4 cup vinegar red wine vinegar works well
  • 1 tablespoon sugar
  • Salt and pepper to taste

Method
 

Preparation
  1. Cut the eggplants into cubes and toss them with salt. Let them sit for about 30 minutes to draw out excess moisture, then rinse and dry.
  2. In a skillet, heat olive oil over medium heat and sauté the eggplants until they are golden and tender. Remove them and set aside.
  3. In the same skillet, add chopped celery and onion, cooking until softened.
  4. Add diced tomatoes, capers, olives, vinegar, sugar, salt, and pepper to the skillet. Cook for about 10-15 minutes until the mixture thickens.
  5. Stir in the sautéed eggplants and mix well to combine all ingredients.
  6. Let it cool down, and refrigerate overnight for the best flavor.
Serving
  1. Serve the caponata cold or at room temperature, garnished with fresh basil and a drizzle of olive oil.

Notes

Caponata can be stored in an airtight container in the refrigerator for up to five days. It can also be frozen for up to three months.