Sicilian Eggplant Caponata
Yield
6 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 2 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3 | each |
celery stalks
|
|
| 1 | can |
italian plum (roma) tomatoes
1 pound |
*
|
| 10 | each |
green olives
pitted and quartered |
*
|
| 3 | tablespoons |
pine nuts
|
|
| ¼ | cup |
capers
large |
*
|
| ¼ | cup |
white wine vinegar
|
|
| 2 | tablespoons |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
eggplant
|
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
vegetable oil
|
*
|
| 2 | medium |
onions
chopped |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 3 | each |
celery stalks
|
|
| 1 | can |
italian plum (roma) tomatoes
1 pound |
*
|
| 1E+1 | each |
green olives
pitted and quartered |
*
|
| 45 | ml |
pine nuts
|
|
| 59 | ml |
capers
large |
*
|
| 59 | ml |
white wine vinegar
|
|
| 3E+1 | ml |
sugar
|
|
Directions
Wash eggplant. Do not peel, Cut into 1 inch cubes.
Season with salt and pepper.
Fry in heated oil until tender.
Take out and set aside. Sauté onion in the same oil until tender.
Add garlic, celery, tomatoes, and olives.
Cook slowly for 10 minutes.
Add eggplant, pine nuts and capers.
Heat vinegar and stir in sugar.
Add to vegetable mixture. Season with salt and pepper.
Cook for 5 minutes longer.
Serve chilled as an appetizer or relish.
