Snack · 45 min · italian

Caponata Siciliana

Italian flavors, weeknight effort. Eggplant meets celery in a 45-minute snack worth keeping in rotation. The macros do the talking: 4g protein, 22g carbs, and 7g fat in every 150-calorie serving. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 2 lb Eggplant
• 3 stalks Celery
• 1 Yellow onion
• 1 cup Crushed tomatoes
• 1/2 cup Green olives
• 3 tbsp Capers
• 1/3 cup Red wine vinegar
• 2 tbsp Sugar
• 1/4 cup Pine nuts
• 1/4 cup Olive oil

Steps

1. Cube and salt the eggplant, rest 20 minutes, then rinse and dry. Fry in hot oil in batches until golden and set aside.
2. In the same pan, soften the diced onion and celery 8 minutes, then add the tomatoes and simmer 10 minutes.
3. Stir in the vinegar and sugar and cook 2 minutes — the sweet-sour agrodolce backbone of the dish.
4. Return the eggplant to the pan with the olives, capers, and pine nuts. Simmer 10 minutes so the flavors marry.
5. Cool to room temperature — caponata is always served cool, never hot, and it improves over a day in the fridge.
6. Serve with crusty bread as an appetizer or alongside grilled fish.

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