Sicilian Caponata

FOODISTA
11Ingredients
105Minutes
350Calories

Ingredients

US|METRIC
  • 800 grams aubergines
  • 3 capsicum
  • 3 tablespoons capers
  • 500 grams tomatoes
  • 2 onions
  • 60 grams pinenuts
  • 200 grams green pitted olives
  • 250 grams celery
  • 250 milliliters red wine vinegar
  • 50 grams sugar
  • salt (Large grained)
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    Made it

    Directions

    1. Chop the aubergine into medium-size cubes, then sprinkle it with 3-4 Tbsp of large salt, Mix together, then place in a sieve. Place the sieve in a bowl or in the sink. Put a plate on top of the aubergine chunks and then something heavy on top of the plate. Leave it to release its water for about 2 hours. This allows the aubergines to brown well and not suck up as much oil.
    2. Roast the capsicums in the oven for 40 minutes at 180 degrees C (350F). Take them out and put them in a paper bag to allow the skins to be peeled off easily. Now, this is what I did as I like them very cooked, but you can also cut them into slices raw and cook them with the aubergines in one of the later steps if you prefer.
    3. Peel the tomatoes and chop them into chunks. If the capers are packed in salt, rinse them.
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    NutritionView More

    350Calories
    Sodium51% DV1230mg
    Fat28% DV18g
    Protein14% DV7g
    Carbs14% DV42g
    Fiber52% DV13g
    Calories350Calories from Fat160
    % DAILY VALUE
    Total Fat18g28%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium1230mg51%
    Potassium1200mg34%
    Protein7g14%
    Calories from Fat160
    % DAILY VALUE
    Total Carbohydrate42g14%
    Dietary Fiber13g52%
    Sugars25g50%
    Vitamin A30%
    Vitamin C90%
    Calcium10%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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