Eggplant Caponata
A Sicilian Classic
Servings: 6
Calories: 206kcal
Ingredients
- 2 large eggplants diced
- 5 tbsp extra virgin olive oil
- 2 stems celery diced
- 1 carrot diced
- 1 red onion peeled and diced
- 1 tsp tuscan herb blend
- 1/2 cup roasted red peppers diced
- 2 tbsp capers
- 2 tbsp green olives
- 2 cloves garlic peeled and sliced
- 6 tomatoes diced
- 1/4 cup red wine
- 1 tbsp wine vinegar
- parsley, to serve
- salt and pepper
Instructions
- Preheat the oven to 425°F.
- Add the eggplants and 3 tbsp oil to a baking pan. Season and toss together. Roast for about 30 minutes until golden and tender.
- In the meantime, heat 1 tbsp oil in a large frying pan over medium heat. Add the celery, carrot, onion and Tuscan herb blend and fry for about 10 minutes until softened.
- Add the peppers, capers, olives, tomatoes, and garlic and cook for 2 minutes more.
- Add the wine and vinegar. Burn off the alcohol and leave to simmer for about 15 minutes until the tomatoes have collapsed into a rough sauce.
- Stir in the roasted eggplant and cook for 5 minutes more. Leave to cool to room temperature and season to taste. Ideally refrigerate overnight for the flavors to meld.
- Scatter with the chopped parsley, drizzle over the last tbsp of oil and serve warm or cold with crusty bread.
Nutrition
Calories: 206kcal | Carbohydrates: 21.7g | Protein: 3.7g | Fat: 12.7g | Sodium: 324.9mg | Sugar: 12.3g