A great Sicilian dish featuring tomatoes and eggplant.
||Salt the eggplant and leave to drain for 30 minutes.
||Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
||Fry the onion until golden, then add tomatoes and celery.
||Simmer for 15-20 minutes then add the capers, pine nuts, raisins and olives.
||Dissolve the sugar in the vinegar and add to pan; season with salt and pepper.
||Mix in the eggplant and parsley and leave to stand for the flavours to develop fully.
There are 173 calories in 1 serving of Caponata.
Calorie split: 68% fat, 28% carbs, 4% protein.
Amount Per Serving
% Daily Values*
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