Sicilian Caponata

Ingredients

• 2 medium eggplants, cubed (500g) 2 medium eggplants, cubed (500g)
• 2 tablespoons salt 2 tablespoons salt
• 1/4 cup olive oil (60ml) 1/4 cup olive oil (60ml)
• 1 large onion, diced 1 large onion, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 can diced tomatoes (400g) 1 can diced tomatoes (400g)
• 1/4 cup balsamic vinegar (60ml) 1/4 cup balsamic vinegar (60ml)
• 2 tablespoons sugar 2 tablespoons sugar
• 1/4 cup capers, drained (30g) 1/4 cup capers, drained (30g)
• 1/4 cup green olives, pitted and sliced (30g) 1/4 cup green olives, pitted and sliced (30g)
• 2 tablespoons pine nuts 2 tablespoons pine nuts
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories: 180 kcal / 753 KJ
• Fat: 12g (Saturated Fat: 1.5g)
• Carbohydrates: 18g (Sugar: 12g)
• Protein: 3g
• Fiber: 5g
• Salt: 1.2g

Preparation

1. 1.
   Place the cubed eggplants in a colander and sprinkle with salt. Let them sit for 30 minutes to remove excess moisture. Rinse and pat dry.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until softened.
3. 3.
   Add the eggplants to the skillet and cook until they start to brown.
4. 4.
   Stir in the diced tomatoes, balsamic vinegar, and sugar. Simmer for 15 minutes, until the sauce thickens.
5. 5.
   Add the capers, green olives, and pine nuts. Cook for an additional 5 minutes.
6. 6.
   Remove from heat and let the Caponata cool to room temperature.
7. 7.
   Garnish with fresh basil leaves before serving.

Treat your ingredients with care...

• Eggplants — Salting the eggplants before cooking helps to remove any bitterness and excess moisture, resulting in a better texture and flavor.
• Balsamic vinegar — Opt for a good quality balsamic vinegar to enhance the depth of flavor in the Caponata.
• Pine nuts — Toast the pine nuts in a dry skillet over medium heat until they turn golden brown. This will bring out their nutty flavor and add a delightful crunch to the dish.

Tips & Tricks

• For a richer flavor, let the Caponata sit for a few hours or overnight before serving to allow the flavors to meld together.
• Adjust the sweetness and tanginess of the Caponata by adding more or less sugar and vinegar according to your taste preference.
• Serve the Caponata at room temperature to fully appreciate the flavors.

Serving advice

Sicilian Caponata is best served as an appetizer or side dish. It can be enjoyed on its own, accompanied by crusty bread, or served alongside pasta for a more substantial meal. Garnish with fresh basil leaves to add a touch of freshness and color.

Presentation advice

Present the Caponata in a shallow serving dish to showcase the vibrant colors of the vegetables. Drizzle a little extra olive oil on top and sprinkle some pine nuts for an elegant touch. Serve with a side of crusty bread or pasta.