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Sicilian Caponata
This Mediterranean aubergine/eggplant stew is a one-pan meal ready in 30 minutes and super versatile too
Ingredients
- 50 g pine nuts
- 100 ml olive oil
- 1 aubergine eggplant chopped 1cm
- 1 onion chopped 1 cm
- 4 sticks celery chopped 1 cm
- 1 red pepper chopped 1cm
- 200 g tomatoes about 4 tomatoes peeled and chopped
- 30 g capers
- 50 ml balsamic vinegar
- 1 tsp sugar or honey
- 4 tbsp basil basil leaves torn
- salt and pepper to taste
Instructions
- toast the pine nuts in dry pan for about 1 minute till golden and fragrant then tip out onto plate and set aside
- Add half the oil to the pan and fry the aubergine for 5 minutes then tip out and set aside
- Add remaining oil to pan and fry the celery onion and red pepper for 5 minutes,
- Add the aubergine, tomatoes and capers and saute for 15 minutes
- Add the balsamic vinegar and sugar and stir through then add pine nuts. Season to taste and sprinkle with the torn basil leaves
Video
Notes
Serve this Sicilian caponata either as an appetizer/starter with crusty bread, as a side dish, with pasta or as a main course just with bread.
Serve hot or cold.
Make ahead. Can freeze for 6 months.
Nutrition
Calories: 386kcalCarbohydrates: 19gProtein: 4gFat: 34gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 21gSodium: 250mgPotassium: 685mgFiber: 7gSugar: 12gVitamin A: 1674IUVitamin C: 51mgCalcium: 52mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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