Caponata Siciliana
Sweet and sour Sicilian eggplant relish with capers and olives.
- prep 15 min
- cook 25 min
- total 40 min
- serves 6
- intermediate
- vegetarian
- Italy
Ingredients
- 2 eggplant
- 2 stalks celery
- 3 tomatoes
- 80 g green olives
- 2 tbsp capers
- 3 tbsp red wine vinegar
- 2 tbsp sugar
Steps
- Cube and fry eggplant until golden.
- Sauté celery and tomatoes separately.
- Combine with olives, capers, vinegar, and sugar.
- Simmer 10 minutes.
- Cool and serve at room temperature.
≈ 180 kcal · 3 g protein · 18 g carbs · 11 g fat — per serving, estimate