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Sicilian Caponata

Vegetarian Vegan Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 45 minutes
Energy: 231 kcal / serving

Instructions

  • 1.   Cut the eggplants and peppers into small cubes.
  • 2.   Sauté them in 3 tablespoons of oil for 15 minutes.
  • 3.   In another pot, heat the remaining oil. Add the minced onions. Once they are golden, add the can of peeled and crushed tomatoes. Let it simmer for 10 minutes, then add the capers, pitted olives, raisins, and finely minced celery stalk. Mix well, then add the eggplants and peppers.
  • 4.   Pour in the vinegar and water. Season with salt, pepper, and sugar.
  • 5.   Cook uncovered for 15 minutes to allow the vinegar to evaporate and the mixture to slightly thicken.
  • 6.   Serve cold.

Ingredients for servings

  • 500 g of eggplant
  • 2 bell peppers
  • 1 onion
  • 1 canned crushed tomatoes
  • 4 tablespoon of olive oil
  • 2 tablespoon of balsamic vinegar
  • 7 cl of water
  • 1 teaspoon of sugar
  • 50 g of green olive
  • 50 g of caper
  • 1 stalk of celery stalk
  • 1 tablespoon of raisin
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    231 kcal
    12 %
  • Fat
    16,07 g
    23 %
  • of which saturated
    2,5 g
    12 %
  • Carbohydrates
    13,33 g
    5 %
  • of which sugar
    11,13 g
    12 %
  • Protein
    2,96 g
    6 %
  • Fibers
    7 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.