Name: Sicilian Caponata
Cook time: 30 min
Total time: 30 min
Yield: 4-6 servings
Ingredients: ½ cup (110 ml) olive oil; 2 large eggplants, cubed; 1 onion, diced; 1 celery stick, chopped; 1 clove of garlic, diced; chili pepper flakes, QB (optional); 3 Tbsp (45 ml) capers; handful of green olives, pitted; 3 Tbsp (45 ml) pine nuts; 1 bunch flat leaf parsley finely; 3-4 tbsp (45- 56 ml) red wine vinegar; 1 large tin (28 oz/796 ml) peeled plum tomatoes, roughly chopped; salt, QB

Cook Time

30 min

Yields

4-6 servings

This is one of those heavy southern dishes and frankly this is exactly what bread was made for, to mop up the leftover tomato sauce.

ingredients

cup (110 ml) olive oil

large eggplants, cubed

onion, diced

celery stick, chopped

clove of garlic, diced

chili pepper flakes, QB (optional)

Tbsp (45 ml) capers

handful of green olives, pitted

Tbsp (45 ml) pine nuts

bunch flat leaf parsley finely

3-4

tbsp (45- 56 ml) red wine vinegar

large tin (28 oz/796 ml) peeled plum tomatoes, roughly chopped

salt, QB

Ingredient Substitution Guide

directions

Step 1

Get a large pan and heat up your olive oil. Add in your eggplant, onions, celery and

Step 2

When they’ve softened and become slightly golden, add in the capers, olives

Step 3

Stir and let cook together for a few minutes. Then add in the

Step 4

Serve warm as a

dinner
Fall
Main
tomatoes
vegetables

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Sicilian Caponata

ingredients

directions

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