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Caponata

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Caponata is a vibrant Sicilian vegetable medley that celebrates the humble eggplant. This dish features tender, saut&# 195;©ed eggplant and sweet onions simmered in a bright, acidic dressing of red wine vinegar and capers. The addition of celery, olives, and toasted pine nuts adds wonderful texture and depth. It is traditionally served at room temperature, making it an excellent appetizer, side dish, or spread for bruschetta. The sweet-and-sour profile is refreshing and complex, offering a delightful contrast to rich meats or simple grilled fish. It is a vegan-friendly classic that improves as it sits, allowing the flavors to meld beautifully.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 48
Calories: 58.2
Dietary: Gluten-free, Vegetarian
Description
Caponata is a vibrant Sicilian vegetable medley that celebrates the humble eggplant. This dish features tender, saut&# 195;©ed eggplant and sweet onions simmered in a bright, acidic dressing of red wine vinegar and capers. The addition of celery, olives, and toasted pine nuts adds wonderful texture and depth. It is traditionally served at room temperature, making it an excellent appetizer, side dish, or spread for bruschetta. The sweet-and-sour profile is refreshing and complex, offering a delightful contrast to rich meats or simple grilled fish. It is a vegan-friendly classic that improves as it sits, allowing the flavors to meld beautifully.
Ingredients
  • 2 cloves Garlic -- crushed
  • 1 tablespoons Olive oil
  • (about 1-1/2 pounds)
  • 2 teaspoons Dried basil
  • 2 tablespoons Red wine vinegar
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Pepper
Directions
  1. 1
    Heat olive oil in a large nonstick skillet over medium heat.
  2. 2
    Add chopped onion and crushed garlic; sauté until soft and translucent, about 5 minutes.
  3. 3
    Stir in chopped eggplant and tomato.
  4. 4
    Cook uncovered, stirring frequently, until eggplant is very tender and liquid has reduced, about 8 to 10 minutes.
  5. 5
    Remove from heat and stir in dried basil, red wine vinegar, salt, and pepper.
  6. 6
    Transfer mixture to a bowl and refrigerate covered for at least 2 hours to allow flavors to meld.
  7. 7
    Serve at room temperature as a dip or side dish.

Nutrition Facts

Servings 48

Amount Per Serving
Calories 58.2kcal
% Daily Value *
Total Fat 3.9g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 1222.8mg51%
Total Carbohydrate 5.3g2%
Dietary Fiber 1.2g5%
Sugars 2.5g
Protein 1.0g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, caponata, sicilian, vegan, side dish, appetizer, eggplant dip, mediterranean, vegetarian, bruschetta topping, antipasto, olive oil, red wine vinegar, capers, pine nuts, celery, onions, garlic, italian, relish
Read it online: https://www.chefs-mate.com/recipe/caponata/