Sicilian Sweet And Sour Vegetables ( Caponata Palermitana ) Recipe
Servings: 4
Ingredients
- 3 lrg aubergines
- 1 x salt and pepper
- 4 x celery sticks
- 6 Tbsp. extra virgin olive oil
- 1 lrg onion minced
- 1 x 397g can peeled tomatoes liquid removed and sieved
- 1 Tbsp. tomato puree
- 2 Tbsp. wine vinegar
- 2 Tbsp. sugar
- 2 Tbsp. capers
- 12 x green olives stoned
- 1 x tablespoonp fine nuts o rflaked almonds
- 2 x hardboiled Large eggs quartered
Directions
- Cut the aubergines into 1cm cubes.
- Sprinkle with salt put into a colander cover and leave for 1 hour.
- Rinse and dry with kitchen paper.
- Cook the celery in boiling water for 6 to 8 min.
- Drain and cut into 1cm cubes.
- Heat 4 Tbsp. of the oil in a large frying pan add in the aubergine and fry quickly stirring frequently for about 10 min till tender.
- Season to taste with salt and pepper.
- Heat the remaining oil in a largepan add in the onion and fry gently for 5 min.
- Add in the celery and fry stirring for 5 min.
- Add in the tomatoes tomato puree and a little salt and pepper.
- Simmer gently till the celery and onion are tender about 5 min.
- Add in 2 Tbsp. vinegar the sugar capers olives and aubergine.
- Simmer for a few min stirring.
- Adjust the seasoning and add in extra vinegar if necessary.
- Cold then cover and refrigeratetill required.
- Garnish with nuts and egg quarters to serve.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 739g | |
| Recipe makes 4 servings | |
| Calories 370 | |
| Calories from Fat 190 | 51% |
| Total Fat 21.52g | 27% |
| Saturated Fat 3.01g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 326mg | 14% |
| Potassium 1566mg | 45% |
| Total Carbs 45.18g | 12% |
| Dietary Fiber 20.3g | 68% |
| Sugars 23.36g | 16% |
| Protein 6.9g | 11% |
