Caponata Sweet and Sour Eggplant

Name: Caponata Sweet and Sour Eggplant
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 2 medium globe eggplant, 3/4-inch cubed; 2 tsp kosher salt; 6 tbsp extra-virgin olive oil; 4 celery stalks, sliced; 1 large yellow onion, diced; 1 can crushed canned tomatoes; 1/2 cup green olives, pitted, halved; 2 tbsp capers, drained; 1/4 cup red wine vinegar; 2 tsp granulated sugar; 3 tbsp pine nuts (optional), toasted; 1/2 cup fresh basil leaves, torn; 1/2 tsp black pepper, freshly ground

50 minMediumServes 6180 cal/serving

ItalianSideStovetopVeganMediterraneanLow CarbGluten-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeCorn-Free

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Ingredients

2 medium globe eggplant, 3/4-inch cubed
2 tsp kosher salt
6 tbsp extra-virgin olive oil
4 celery stalks, sliced
1 large yellow onion, diced
1 can crushed canned tomatoes
1/2 cup green olives, pitted, halved
2 tbsp capers, drained
1/4 cup red wine vinegar
2 tsp granulated sugar
3 tbsp pine nuts (optional), toasted
1/2 cup fresh basil leaves, torn
1/2 tsp black pepper, freshly ground

Instructions

1

Toss 2 medium 3/4-inch cubed globe eggplant with 2 tsp kosher salt in a colander and let drain for 15 minutes. Pat dry with paper towels.
2

Heat half the 6 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Working in batches if needed, saute eggplant until golden on all sides, about 8 minutes. Transfer to a plate.
3

Add the remaining olive oil to the pan. Cook 1 large diced yellow onion over medium heat until softened, about 4 minutes. Add 4 sliced celery stalks and cook 3 minutes more.
4

Stir in 1 can crushed canned tomatoes and simmer 5 minutes. Add 1/2 cup pitted, halved green olives, 2 tbsp drained capers, 1/4 cup red wine vinegar, and 2 tsp granulated sugar. Stir to combine.
5

Return the eggplant to the pan. Stir gently and simmer 8 to 10 minutes until everything is tender and the flavors meld. Season with 1/2 tsp freshly ground black pepper and adjust salt if needed.
6

Remove from heat. Stir in 1/2 cup torn fresh basil leaves and 3 tbsp toasted pine nuts (optional) if using. Let rest at least 1 hour before serving. Serve at room temperature or slightly warm.

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Questions

What is Caponata Sweet and Sour Eggplant?

A Sicilian agrodolce relish of cubed eggplant sauteed with celery, tomatoes, olives, capers, vinegar, and a touch of sugar. Serve warm or at room temperature as a side, topping, or bruschetta spread. Plan ahead: caponata tastes best after resting at least 1 hour. This reference files it under Italian side: made on the stovetop, rated medium and about 50 minutes start to finish.

How long does Caponata Sweet and Sour Eggplant take?

As written, 50 minutes: 20 of prep and 30 of cooking. The longest single stretch is step 6 (1 hour): "Let rest at least 1 hour before serving." That wait sits outside the stated prep and cook times, so plan around it.

Why salt and drain the vegetables in Caponata Sweet and Sour Eggplant?

Step 1 reads: "Toss 2 medium 3/4-inch cubed globe eggplant with 2 tsp kosher salt in a colander and let drain for 15 minutes." Salt pulls water out. Doing it at step 1 means that water ends up in the colander rather than in the finished dish.

Is there a substitute for pine nuts in Caponata Sweet and Sour Eggplant?

The entry for Caponata Sweet and Sour Eggplant calls for 3 tbsp pine nuts (optional), toasted. In its place: Toasted slivered almonds, walnuts or sunflower seeds. Sunflower seeds keep it nut-free.

Is Caponata Sweet and Sour Eggplant keto-friendly?

A serving of Caponata Sweet and Sour Eggplant carries 11 g of carbohydrate, 4 g of it fiber. Against a strict 20 g keto day that is 55 percent of the budget; against a moderate 100 g low-carb day it is 11 percent.

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