&figs

Name: Sicilian Caponata
Prep time: 57 min
Total time: 84 min
Yield: 6 servings
Ingredients: 800 g eggplant, cut into 2 cm cubes; 8 g fine salt, for salting eggplant; 80 ml olive oil, divided; 150 g white onion, peeled and diced 1 cm; 100 g celery, thinly sliced on the diagonal; 3 garlic cloves, peeled and thinly sliced; 200 g canned crushed tomatoes; 15 g tomato paste; 80 g green olives, pitted and roughly chopped; 25 g capers, drained and rinsed; 50 ml red wine vinegar; 15 g caster sugar; 3 g fine salt, for seasoning; 2 g black pepper, freshly ground; 15 g fresh basil leaves, torn; 20 g toasted pine nuts

Sicilian Caponata

Sweet-sour eggplant stew with celery, olives, capers, and pine nuts, served at room temperature.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

Sicilian Caponata

Sweet-sour eggplant stew with celery, olives, capers, and pine nuts, served at room temperature.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

&figs

&figs

&figs

&figs

Comments

Nutrition

Comments

Nutrition

Comments

Nutrition

More nutrients

By ingredient

Comments

Nutrition

More nutrients

By ingredient