Sicilian Caponata
This Sicilian Caponata is a cousin of the ratatouille. It's the perfect antipasto but it can also be served as part of a cold pasta salad, or over warm noodles. With a piece of rustic bread it is delicious and even better to pair it with fish.
Servings: 8
Calories: 97kcal
Ingredients
- 2 tablespoons olive oil
- 1 cup red onion chopped
- 1 cup celery stalks chopped
- 4 cups eggplant cut into ½ inch cubes
- 4 cups tomatoes peeled, seeded and diced
- 2 teaspoons Better Than Bouillon Roasted Garlic Base
- ½ cup manzanilla olives stuffed with red peppers sliced
- ½ cup black olives pitted and sliced
- ¼ cup non-pareil capers
- 2 teaspoon dried oregano
- 2 teaspoons balsamic vinegar
- 2 teaspoons brown sugar
- Coarse sea salt
- Freshly ground pepper
- 1 sprig of parsley for garnish
Instructions
- Heat the oil in a large skillet over medium to high heat.
- Add the onion and celery, and cook, stirring occasionally, until soft, about 5 minutes.
- Add the eggplant and cook until soft, 5 more minutes.
- Add the garlic paste, tomatoes, olives, capers, oregano, balsamic vinegar and sugar, and stir.
- Reduce the heat, and simmer, stirring occasionally, 10 to 12 minutes.
- Season with black pepper to taste.
- Garnish with fresh parsley.
Notes
If you don't have Better Than Bouillon Roasted Garlic, substitute with 4 minced garlic cloves. In that case, you also will need to add salt to taste.
Nutrition
Calories: 97kcal | Carbohydrates: 10g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 435mg | Potassium: 352mg | Fiber: 4g | Sugar: 6g | Vitamin A: 780IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 1mg