How to make CAPONATA - Sicily Edition!

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini is lower in calories and easier to find.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits at a lower cost.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar provides a similar tang at a lower price.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

Cut the top and bottom off the eggplants, then cut them into cubes.

Heat seed oil in a pan until hot, then add the eggplant cubes and fry until they reach a nice golden color.

Remove the fried eggplant and let them cool.

Chop the onion in half, then add it to a pan with olive oil over medium heat to cook gently.

Prepare the celery by removing the leaves and peeling the tough outer skin, then cut it in half.

Add the chopped celery to the pan with the onion and cook together, adding a bit of salt.

After 5 minutes, add the tomato sauce to the pan and mix well, allowing it to reduce.

Pit the green olives and chop them, then add them to the sauce along with the capers and mix.

In a glass, combine two fingers of balsamic vinegar and half a spoon of sugar, mix, and add to the sauce.

Cook the sauce until the sourness of the vinegar has evaporated and the sauce thickens.

Add the cooled eggplant to the sauce and mix well, then lower the heat and cook for an additional 2 minutes.

Finish the dish with some fresh basil and serve cold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens