Servings | Prep Time | Cook Time |
---|---|---|
6 | 30 mins | 30 mins |
1. | Salt the eggplant and leave to drain for 30 minutes. |
2. | Rinse, dry and fry in hot oil until brown and tender, then drain on paper. |
3. | Fry the onion until golden, then add tomatoes and celery. |
4. | Simmer for 15-20 minutes then add the capers, pine nuts, raisins and olives. |
5. | Dissolve the sugar in the vinegar and add to pan; season with salt and pepper. |
6. | 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.
|
Serving Size | 1 serving |