Caponata alla siciliana

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 134.7
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.4 mg
  • Total Carbs: 15.5 g
  • Dietary Fiber: 5.3 g
  • Protein: 2.4 g

View full nutritional breakdown of Caponata alla siciliana calories by ingredient
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Number of Servings: 8


    Eggplant, fresh, 2 eggplant, unpeeled (approx 1-1/4 lb Onions, raw, 2 slice, large (1/4" thick)
    Olive Oil, .25 cup
    Del Monte Diced Tomatoes, No Salt Added, 3 cup
    *Capers, 2 tbsp
    Celery, raw, 100 grams
    *Wine, white table wine, 3 oz
    Granulated Sugar, 2 tsp


1. Arrange the cubed eggplants on a rack or a sieve. Sprinkle with salt and allow to stand for 1 to 2 hours until the liquest has completely drained off.
2. Saute the onions in half the oil and when golden brown add the tomatoes, apers, celery and olives
3. Brown all these ingredients and remove the pan from the heat.
4. lightly squeeze any remaining liquid from the eggplant and dry the pieces in a cloth.
5. In the remaining oil in a separate pan, fry the eggplant and when brown, drain off the oil and add the eggplant to the above mixture.
6.Add the vinegar and sprinkle with sugar. Mix well and continue cooking over a low heat until most of the liquid has evaporated.
7. Caponata may be served cold as an hors-d'oeuvre or hot as a vegetable with the main course.

Number of Servings: 8

Recipe submitted by SparkPeople user AQUABOT.

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