Caponata with olives

4 servings

30 minutes

Classic Sicilian dish.

Energy value per serving

• Calories: 119.9
• Proteins: 2.8g
• Fats: 3g
• Carbohydrates: 22g

Ingredients

• Ground black pepper: to taste
• Eggplants: 1 pc
• Olive: 100 g
• Celery stalk: 2 pc
• Capers: 2 tbsp
• Onion: 1 pc
• Tomatoes: 4 pc
• Sugar: 2 tbsp
• Wine vinegar: 2 tbsp
• Parsley: 1 bunch
• Salt: to taste

Cooking steps

1. Peel the eggplant, cut into cubes, place in a bowl, and sprinkle with salt. After 15 minutes, rinse with cold water, dry with a paper towel, and fry in a pan for about 4 minutes, then transfer to a bowl.

   Required ingredients:

   • Eggplants: 1 piece
   • Salt:  to taste

2. Chop olives, capers, onion, and celery and add to the eggplants.

   Required ingredients:

   • Olive: 100 g
   • Capers: 2 tablespoons
   • Onion: 1 piece
   • Celery stalk: 2 pieces

3. Scald the tomatoes with boiling water and peel them. Chop the flesh and stew with sugar for about 4 minutes. Then add vinegar, salt, pepper, and cook uncovered on high heat for another 7-8 minutes.

   Required ingredients:

   • Tomatoes: 4 pieces
   • Sugar: 2 tablespoons
   • Wine vinegar: 2 tablespoons
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Mix the eggplants with the prepared tomato sauce, add chopped parsley. Let the mixture cool, then place it in the refrigerator.

   Required ingredients:

   • Eggplants: 1 piece
   • Parsley: 1 bunch