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Eggplant Caponata

Eggplant Caponata: Dive Into This Vibrant Mediterranean Relish

Eggplant Caponata is a vibrant Sicilian relish bursting with rich vegetables and tangy flavors, perfect for appetizers and dietary needs.
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Prep Time 10 minutes
Cook Time 30 minutes
Simmering Time 20 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Italian, Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Fruity oils like avocado work well.
  • 1 cup Chopped Celery Substitute with bell peppers if desired.
  • 1 cup Chopped Onion Shallots can provide a milder taste.
  • 3 cloves Garlic (minced) Fresh is best.
  • 1 medium Medium Eggplant (unpeeled, diced) Zucchini can be a substitute.
For the Sauce
  • 1 can Canned Whole Tomatoes (partially drained) Fresh tomatoes can be used as an alternative.
  • 1/2 cup Sliced Pitted Olives (green or black) Capers can be a tangy alternative.
  • 1/4 cup Red Wine Vinegar Apple cider vinegar is a suitable substitute.
  • 2 tablespoons Tomato Paste Essential for authentic flavor.
  • 1 tablespoon Chopped Capers Omit for milder flavor.
For the Finish
  • 1 tablespoon Fresh Basil (chopped or dried) Oregano can be used as an alternative.
  • 1 teaspoon Dash of Sugar Maple syrup or honey can work as alternatives.
  • Salt and Black Pepper Adjust to taste.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Preheat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and let it shimmer for about 1 minute.
  2. Add chopped celery, onion, and minced garlic to the skillet. Sauté for about 3 minutes until softened and translucent.
  3. Incorporate diced eggplant into the skillet and stir well. Cook for an additional 5-7 minutes until lightly browned and tender.
  4. Reduce heat to medium, mix in the partially drained canned tomatoes, sliced olives, red wine vinegar, and tomato paste. Stir in chopped capers, fresh basil, and a dash of sugar.
  5. Cover and let the mixture simmer for 15-20 minutes, stirring occasionally until everything is well combined.
  6. Season with salt and black pepper to taste, then allow to cool to room temperature before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gSodium: 350mgPotassium: 450mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 40mgIron: 1mg

Notes

Serve this caponata spread on crusty bread or as a topping for pasta. It can be stored in the fridge or frozen for later use.

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