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Caponata

Caponata alla Siciliana


  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 4 1x
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Ingredients

  • 90ml (6 tbsp) olive oil
  • 1 onion, peeled and chopped
  • 2 large aubergines, washed and cut into 2.5cm (1in) cubes
  • 2 garlic cloves, peeled and crushed
  • 1 red pepper, washed and chopped
  • 1 yellow pepper, washed and chopped
  • 2 celery sticks, washed and chopped
  • 20 pitted green olives
  • 15ml (1 tbsp) salted capers, drained
  • 15ml (1 tbsp) raisins
  • 500ml (2 cups) passata
  • 15ml (1 tbsp) white wine vinegar
  • 15ml (1 tbsp) caster sugar
  • 15ml (1 tbsp) pine nuts

Instructions

  1. Fry the onion in a large saucepan until softened.
  2. Add the aubergine, peppers, celery  and garlic and gently cook for about 10 minutes until softened.
  3. Add the olives, capers, raisins, passata, vinegar and sugar. Mix well and cover, leaving to cook on a gentle heat for 30 minutes.
  4. Stir in the pine nuts. Serve hot with pasta or cold with crusty bread.

Notes

  • If you can get hold of high quality, fresh tomatoes, you can substitute the passata with three big ones, finely chopped.
  • Category: Main Course
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 354
  • Sugar: 8.5 g
  • Sodium: 388 mg
  • Fat: 26 g
  • Saturated Fat: 3.5 g
  • Carbohydrates: 29.6 g
  • Fiber: 5.4 g
  • Protein: 3.6 g