Sicilian Caponata with Pine Nuts and Green Olives
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Little Sunny Kitchen · by Diana

Sicilian Caponata with Pine Nuts and Green Olives

NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 9%
CARBS 25G34% OF CAL
7G FIBER4G OTHER14G TOTAL SUGAR
FAT 21G64% OF CAL
3G SAT18G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vibrant Sicilian eggplant caponata with capers, olives, golden raisins, and toasted pine nuts in a tomato base. Bright, balanced, and equally delicious warm or chilled.

starteritaliandairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 large eggplant (about 1 pound (450 g), cut into 1 cm cubes)
  • 4 tablespoons extra-virgin olive oil (divided)
  • Salt and freshly ground black pepper (to taste)
  • 1 medium yellow onion (finely diced)
  • 2 small celery ribs (diced)
  • 5 garlic cloves (minced)
  • 2 tablespoons tomato paste
  • 1 14.5 ounce can diced fire roasted tomatoes (or regular diced tomatoes)
  • 2 tablespoons red wine vinegar
  • 1 teaspoon honey
  • 2 tablespoons capers (rinsed if salt-packed)
  • ¾ cup roasted red peppers ((from a jar), diced)
  • ½ cup green olives (pitted and chopped or quartered)
  • 2 tablespoons golden raisins
  • ¼ teaspoon red pepper flakes (or to taste)
  • Zest of 1 lemon (about 2 teaspoons)
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup pine nuts
  • Chopped fresh parsley and mint (for garnish)
PREP
15M
SODIUM
755MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.