Eggplant Caponata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional Sicilian sweet-and-sour eggplant dish with olives, capers, and tomatoes. Rich with briny and tangy flavors, it works as an appetizer on crostini or a side to meat or fish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 large eggplants (aubergines, cut into medium sized cubes)
- 2 celery stalks (washed and cut into small pieces)
- 1 white onion (cut into thin slices)
- 2 tablespoons (30g) capers (in brine )
- 1 cup (95g) green Sicilian olives (we used Nocellara)
- 3 tablespoons tomato paste (concentrate)
- 2 tablespoons (30ml) white wine vinegar
- 2 tablespoons (30g) white sugar
- fresh basil ((optional))
- Sunflower oil (or oil of choice, for frying)
- Olive oil
- Salt
At a glance
PER SERVING · TIME 135M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 545mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 325mg
- Calcium
- 22mg
- Iron
- 0.03mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 545MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.