From Once Upon a Chef
Caponata
- Time
- 1 hr
- Makes
- 6
- Ingredients
- 16
12 things you may not have.
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Ingredients
- 1 large eggplant (1¼ lbs/560 g), cut into ¾-to 1-inch (2-to 2.5-cm) cubes ()
- 1¼ teaspoon salt, divided
- ¼ cup + 2 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, diced
- 2 celery stalks, sliced ¼-inch (6-mm) thick
- 1 red, orange, or yellow bell pepper, cut into ½-inch (8-mm) chunks
- Freshly ground black pepper
- 2 ripe plum tomatoes, chopped
- 1 tablespoon tomato paste
- ¼ cup green olives, pitted and sliced ((any kind, such as Castelvetrano, Gaeta, etc.))
- 3 tablespoons raisins
- 2 tablespoons capers, drained and rinsed
- 1½ teaspoons sugar
- 2 tablespoons red wine vinegar
- ¼ cup pine nuts
- 2 tablespoons chopped fresh basil
Nutrition · per serving
- Calories
- 171 kcal
- Fat
- 14 g
- Fiber
- 4 g
- Sugar
- 8 g
- Sodium
- 356 mg
- Protein
- 2 g
- Carbohydrate
- 12 g
- Saturated fat
- 2 g
As published by Once Upon a Chef.
The method
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