Caponata is a vibrant dish that captures the essence of Sicily, blending sweet and savory flavors that dance on your palate.

1

Begin by cutting the eggplant into cubes and soaking it in salted water for about 30 minutes to reduce bitterness.

2

While the eggplant is soaking, finely chop the onion and celery.

3

Heat 2 tablespoons of olive oil in a large skillet over medium heat and add the chopped onion. Sauté for 5 minutes until translucent.

4

Add the celery and sauté for another 3 minutes until softened.

5

Remove the eggplant from the water, rinse, and pat dry with paper towels. Add the eggplant to the skillet and cook for 10 minutes, stirring occasionally, until golden and tender.

6

Chop the tomatoes and add them to the skillet along with the green olives, capers, and sugar. Stir well to combine all ingredients.

7

Pour in the red wine vinegar and season with salt and pepper to taste. Cook for an additional 10 minutes, allowing flavors to meld.

8

Turn off the heat and let the caponata cool for a few minutes before serving.

4

• Add pine nuts for a crunchy texture.
• Incorporate dried raisins for a sweet contrast.
• Try swapping the eggplant for zucchini for a lighter version.

• Use high-quality olive oil for a richer flavor.
• Let the caponata sit for a few hours (or overnight) in the fridge to enhance the flavors.
• Serve with crusty bread or as a side dish with meat.

• fat: 14 grams
• fiber: 5 grams
• protein: 2 grams
• calories: 150
• carbohydrates: 10 grams

Caponata is rich in vegetables and healthy fats from olive oil, making it a nutritious and heart-healthy option. It's also a great source of fiber, promoting digestive health.

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