Sicilian Caponata Eggplant Appetizer

Sicilian Caponata Recipe - Italian Eggplant Appetizer

This version is all vegetables and the flavors are bursting with each bite. It is a great appetizer to have with a glass of Sicilian Corvo Rosso wine that your guests will thoroughly enjoy.
4.84 from 12 votes
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Course: Appetizer
Cuisine: Italian
Keyword: caponata, sicilian appetizer
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Servings: 10
Calories: 103kcal
Author: Nonna Box

Ingredients

  • 5 tablespoons olive oil (for each vegetable)
  • 1 1/2 pound eggplant unpeeled, 1/2 inch dice
  • 1 large onion diced
  • 1 teaspoon salt for each batch of vegetables
  • 1 green bell pepper small. 1/2 inch dice
  • 1 red bell pepper small. 1/2 inch dice
  • 2 yukon gold potatoes medium. diced
  • 1/2 cup gaeta black olives (or kalamata olives)
  • 3 celery stalks 1/2 inch dice
  • 1 14 1/2 ounce can tomato sauce
  • 1/3 cup red wine vinegar
  • 2 tablespoons capers rinsed and drained
  • 1/3 cup sugar
  • 1/2 cup fresh basil chopped
  • salt to taste
  • pepper to taste

Instructions

  • Sprinkle the eggplant with salt and put in a colander over a bowl for 10 minutes. Transfer to a large clean towel and pat dry.
  • In a large skillet over medium-high heat, add the olive oil and potatoes and cook them until golden stirring occasionally.
  • Transfer to a bowl and set aside. Discard the oil and clean the pan.
  • In the same skillet add another 5 tablespoons of olive oil and start frying the bell peppers until soft. Transfer to the bowl and set aside. Discard the oil and clean the pan.
  • In the same skillet add another 5 tablespoons of olive oil and fry the eggplant. Watch them, as they may need more oil. When done transfer the bowl and set aside. Discard the oil and clean the pan.
  • Return skillet to heat, add onions, celery and carrots and cook, stirring continuously to allow caramelization for 10 minutes.
  • Reduce heat to medium, and add tomato sauce and continue cooking for 10 minutes.
  • Stir in olives, vinegar, capers, sugar and all the fried vegetables and mix together.
  • Add salt and pepper to taste. Serve at room temperature.

Nutrition

Calories: 103kcal | Carbohydrates: 20g | Protein: 2g | Fat: 1g | Sodium: 690mg | Potassium: 538mg | Fiber: 4g | Sugar: 12g | Vitamin A: 780IU | Vitamin C: 34.7mg | Calcium: 38mg | Iron: 2mg
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