Caponata
75 min191 kcal each
Sicilian sweet-and-sour aubergine stew with celery, olives, capers and pine nuts. Best made a day ahead and eaten at room temperature.
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Plan this recipeIngredients
for 6 servings- Aubergines800 g
- Olive oil, for frying150 ml
- Olive oil2 tbsp
- Celery200 g
- Onion1 piece
- Tomato passata250 g
- Green olives, pitted80 g
- Capers30 g
- Pine nuts20 g
- Sugar25 g
- White wine vinegar60 ml
- Fresh basil10 g
- Salt1 tsp
Method
Prep 40 min · cook 35 min- Cut the aubergines into cubes, salt them and leave them to drain for 30 minutes. Pat dry and fry them in hot oil until golden. Drain.
- Blanch the sliced celery in boiling water for 2 minutes.
- Soften the onion and celery in 2 tablespoons of oil for 8 minutes, then add the passata and simmer for 10 minutes.
- Stir in the olives, capers, pine nuts and the aubergine.
- Add the vinegar and sugar and cook for 5 minutes, until sweet and sour. Tear in the basil.
- Cool and rest overnight. Serve at room temperature; it keeps for 5 days.
Nutrition
per servingCal
191
Protein
2.9g
Carbs
18g
Fat
13g
Of 12g of sugar per serving, 4.2g is added sugar.
Of 13g of fat per serving, 1.7g is saturated.
