How to make the real Sicilian Caponata - Italy's Fav Appetizer | Vegan Recipe| Isha's Kitchen

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar crunch and flavor at a lower cost.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder taste and is often less expensive.

Trim the eggplant and slice it into chunks with the skin on.

Toss the eggplant chunks with 2 teaspoons of salt and drain in a colander for 15 to 20 minutes.

Rinse the eggplant and pat dry with paper towels.

Pour a cup of vegetable oil into a skillet and heat over medium heat.

Drop the eggplant chunks in the hot oil and fry until soft and browned on all sides; season with salt.

In a small pan, pour red wine vinegar and ½ cup water, stir in sugar, and bring to a boil; cook until reduced to half and syrup-like consistency.

Heat 1 tablespoon of oil in a large, heavy nonstick skillet over medium heat; add carrot and celery, seasoning with salt.

Add garlic and red Thai chillies; cook together for a minute.

Add capers, olives, bell peppers, onion, and tomato; cook, stirring, until just tender, about 8 minutes.

Add the fried eggplant and stir for another 5 minutes until the vegetables are tender.

Pour the vinegar syrup over the mixture and stir in; tear in basil leaves and add lime zest.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens