Caponata

Ingredients

• 1/4 tsp pepperNutrition
• 1/4 tsp saltNutrition
• 1 tbsp drained capersNutrition
• 5 large olivesNutrition
• 10 raisinsNutrition
• 1/3 cup olive oilNutrition
• 2 stalks medium celery, slicedNutrition
• 1 peeled cubedNutrition
• 1 medium onion, thinly slicedNutrition
• 2 tbsps parsley, choppedNutrition
• 2 medium whole tomatoes, choppedNutrition
• 0.06 cup pine nuts (1 tbsp)Nutrition
• 1 fl oz wine vinegarNutrition
• 3 tsps sugarNutrition

Directions

1. 1Salt the eggplant and leave to drain for 30 minutes.
2. 2Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
3. 3Fry the onion until golden, then add tomatoes and celery.
4. 4Simmer for 15-20 minutes then add the capers, pine nuts, raisins and olives.
5. 5Dissolve the sugar in the vinegar and add to pan; season with salt and pepper.
6. 6Mix in the eggplant and parsley and leave to stand for the flavours to develop fully.

Nutrition per serving

Related recipes

• Caponata

  149 kcal per serving

• Eggplant Caponata

  96 kcal per serving