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Eggplant caponata is a famous Sicilian dish usually served as a starter or a side dish.
Traditionally, it’s made with deep-fried eggplant, but here we show you how to make it with roasted eggplant or air-fried eggplant to make the recipe easier, lighter, and healthier.
⭐️ Ingredients
2½ pounds (1 kg) eggplants 3 medium, diced and roasted with 1 tablespoon olive oil, ½ teaspoon salt, 2 twists black pepper
2 tablespoons extra virgin olive oil
1 white onion
2 ribs celery
1½ pounds (700 grams) vine tomatoes chopped
½ cup (70 grams) green olives pitted
2 tablespoons (20 grams) capers
¾ teaspoon salt or more to taste
¼ teaspoon black pepper
1 cup (250 grams) water
4 tablespoons (60 grams) vinegar
2 tablespoons (25 grams) sugar
10 leaves basil
2 tablespoons (20 grams) pine nuts toasted, optional
❤️ Nico & Louise
Theplantbasedschool.com
#eggplant #italianfood
