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–+ servings

Eggplant Caponata Recipe

A delicious and tangy Sicilian dish made with eggplant, tomatoes, and olives.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Side Dish
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 large eggplant diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 tablespoon olive oil
  • 1 cup tomatoes diced
  • ¼ cup green olives sliced
  • 2 tablespoon capers drained
  • 2 tablespoon red wine vinegar
  • 1 tablespoon sugar
  • to taste salt
  • to taste black pepper
  • ¼ cup fresh basil chopped

Instructions 

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced eggplant and cook until softened, about 10 minutes.
  3. Add chopped onion and minced garlic. Cook until onion is translucent.
  4. Stir in diced tomatoes, green olives, and capers. Cook for another 10 minutes.
  5. Add red wine vinegar and sugar. Season with salt and black pepper to taste.
  6. Simmer for 15 minutes, stirring occasionally.
  7. Remove from heat and stir in chopped fresh basil.
  8. Serve warm or at room temperature.

Nutritional Value

Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 400mg | Potassium: 500mg | Fiber: 5g | Sugar: 10g | Vitamin A: 200IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg

Keywords

Caponata, Eggplant, Vegetarian
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