Simply Delicious Eggplant Caponata

May 17, 2017

I ate my weight in caponata when I was in Sicily. So many versions, but the base is always the same - eggplant, capers, and celery with a tomato based sweet and sour dressing. This recipe is simply delicious!

4 lbs, 4 oz (2 Kilo) eggplant, chopped into bite size pieces
1 medium onion, chopped into a smallish dice
5 1/2 oz (150 grams) tomato paste
1 1/2 cups (200 grams) celery; chopped into half moons (about 3 or 4 ribs)
1/2 cup (100 grams) large salted capers; rinsed and drained
1/4 cup (50 ml) red wine vinegar
1/3 cup (50 grams) toasted almonds; roughly chopped
1/4 cup (50 grams) granulated white sugar
a bunch of mint leaves (for garnish on top)
1 to 2 Tablespoons (10 ml) extra virgin olive oil
olive oil for frying
sea salt
salt and pepper to taste

Wash the eggplants and cut them into a smallish bite-size dice (1/2 to 3/4 inch cubes) Sprinkle the chopped eggplant pieces with sea salt and place them in a colander for about 30 minutes. Rinse the...
See the full directions on my site

Nutritions

Calories
284

Sodium
625mg
26% DV

Fat
8g
12% DV

Protein
12g
24% DV

Carbs
49g
16% DV

Fiber
10g
40% DV

Vegetarian Italian