Caponata Siciliana (Sicilian Eggplant Stew)
A sweet and sour eggplant dish, perfect as a side or spread.
Servings
6
6
Ready In:
45
45
Calories:
610
Good For:
Lunch
Caponata Siciliana (Sicilian Eggplant Stew)
A sweet and sour eggplant dish, perfect as a side or spread.
Ingredients
1 large Eggplant, diced
1 Onion, chopped
1 Can (15 oz) diced Tomatoes
¼ cup Green or Black Olives
1 tbsp Honey
2 tbsp Extra Virgin Olive Oil
2 Celery Stalks, sliced
¼ cup Capers
2 tbsp Red Wine Vinegar
Salt & Black Pepper to taste
Step by Step Instructions
Step 1
Sauté the eggplant in olive oil until golden brown. Set aside.
Sauté the eggplant in olive oil until golden brown. Set aside.
Step 2
Sauté onion and celery for 5 minutes. Add tomatoes, capers, olives, vinegar, and honey.
Sauté onion and celery for 5 minutes. Add tomatoes, capers, olives, vinegar, and honey.
Step 3
Return eggplant to the pan. Simmer for 15 minutes.
Return eggplant to the pan. Simmer for 15 minutes.
Step 4
Let cool to room temperature before serving.
Let cool to room temperature before serving.
Step 5
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Step 7