Sweet & Tangy Sicilian Eggplant Caponata
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Sicilian eggplant relish of tender roasted eggplant, peppers, and tomatoes with a sweet and tangy balsamic glaze. It improves with time and is wonderful spooned over grilled chicken, tossed with pasta, or spread on toast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 Tbsp extra virgin olive oil
- 1 lb Italian eggplant, (cut into ¼-inch cubes )
- 1 red bell pepper, (diced)
- 1 medium tomato, (roughly chopped)
- ½ medium red onion, (diced)
- 3 cloves garlic, (minced)
- ¼ cup golden raisins
- 2 Tbsp capers, (drained)
- 2 Tbsp tomato paste
- 1 tsp granulated sugar
- ⅓ cup pine nuts
- 2 Tbsp fresh basil, (thinly sliced)
- 1 Tbsp fresh mint, (finely chopped)
- 3 Tbsp aged balsamic vinegar
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- Flaky sea salt ()
- Crostini or crackers (optional, for sercing)
At a glance
PER SERVING · TIME 40M
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
- 25m
- Sodium
- 744mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 544mg
- Calcium
- 32mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 744MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.