Experience the rich, sweet and tangy flavors of Sicily tonight with this delightful Caponata di Melanzane!

1

Begin by cutting the eggplants into cubes. Place them in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture. Rinse them and pat dry.

2

In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the eggplant cubes and sauté for about 10 minutes, until they are golden brown. Remove and set aside.

3

In the same skillet, add another tablespoon of olive oil. Sauté the onions and celery for about 5 minutes until softened.

4

Add the green bell pepper and cook for an additional 5 minutes, until vegetables are tender.

5

Stir in the chopped tomatoes and cook for about 10 minutes until the sauce thickens.

6

Return the eggplant to the skillet, adding in olives, capers, red wine vinegar, sugar, salt, and pepper. Stir well to combine.

7

Simmer the mixture for another 10 minutes, stirring occasionally, allowing all flavors to meld together.

8

Remove from heat and let it cool slightly before serving.

4

• Add pine nuts for a crunchy texture and nutty flavor.
• Incorporate a touch of chili flakes for some heat.
• Serve it over a bed of couscous or quinoa to elevate the dish.

• Use fresh, ripe eggplant for the best flavor and texture.
• Let the caponata rest after cooking; it tastes even better the next day.
• Adjust the sweetness and acidity to your preference by modifying the sugar and vinegar amounts.

• fat: 10g
• fiber: 6g
• protein: 2g
• calories: 150
• carbohydrates: 15g

Caponata is rich in fiber from vegetables, making it a healthy choice that aids digestion and supports weight management.

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