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Sicilian Caponata

Diet.Chef's picture
  Eggplants 3 Pound (2 Large, 1 1/2 Pounds Each, Firm, Slender, They Should Feel Heavy For Their Size)
  Olive oil 1 Tablespoon
  Onions 4 Ounce, cut lengthwise into 1/4 inch wide slivers (3 Medium Size)
  Diced celery 2 Cup (32 tbs) (1/4 Inch, Preferably Heart / Tender Inner Stalks)
  Garlic 1 Large, minced / crushed through a press
  Whole tomatoes 28 Ounce (1 Can)
  Red wine vinegar 1⁄3 Cup (5.33 tbs)
  Sugar 2 Tablespoon
  Dried basil 1 Teaspoon, crumbled
  Dried oregano 1 Teaspoon, crumbled
  Black pepper 1⁄4 Teaspoon
  Sliced pimiento stuffed green olives 1⁄2 Cup (8 tbs)
  Pitted black olives 1⁄2 Cup (8 tbs), sliced
  Salt To Taste

1. Preheat the broiler. Prick the eggplants all over with a long fork. Place on a double layer of aluminum foil. Broil until charred on one side and soft within, 10 to 12 minutes. Turn and broil for 10 to 12 minutes longer until charred and the eggplant is soft throughout. Remove, drain off all liquid and let stand on the foil until cool enough to handle. Preheat the oven to 350°. Carefully peel off just the skin; coarsely chop the eggplants.
2. Spoon the olive oil into a nonreactive large skillet and place over moderate heat. Add the onions and celery; saute, stirring frequently, until softened and lightly colored (adding 1 or 2 table spoons of water whenever the vegetables seem dry), about 5 minutes. Add the garlic and cook for 1 minute longer. Drain the tomatoes in a strainer over a bowl; cut them in quarters. Add the tomato pieces and 1/2 cup of the juice to the pan. Stir in the vinegar, sugar, basil, oregano and pepper. Bring to a boil and cook over moderately high heat for 5 minutes to evaporate some of the liquid. Add the chopped eggplant and toss.
3. Turn the caponata into a large bakingdish. Bake, uncovered, for 30 minutes. Remove from the oven and stir in the green and black olives and salt to taste.Let cool to room temperature; cover and chill. Serve cold, cool or at room temperature.

Recipe Summary

Side Dish

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1149 Calories from Fat 396

% Daily Value*

Total Fat 46 g71.2%

Saturated Fat 3.1 g15.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3205.6 mg133.6%

Total Carbohydrates 180 g60%

Dietary Fiber 66.1 g264.5%

Sugars 92.4 g

Protein 25 g50.6%

Vitamin A 177.6% Vitamin C 256.5%

Calcium 52.6% Iron 62.8%

*Based on a 2000 Calorie diet


Sicilian Caponata Recipe