Sicilian Caponata Recipe

🧂 Ingredients

• 3 tablespoons avocado oil
• 1 medium size skin-on eggplant

  cut into 1” pieces
• 3 tablespoons olive oil
• 1 peeled julienne white onion
• 2 thinly sliced ribs of celery
• 3 thinly sliced garlic cloves
• 1 cup sliced green olives
• 2 tablespoons capers
• 2/3 cup white wine vinegar
• 2 tablespoons sugar
• 1 cup crushed tomatoes
• 2 heaping tablespoons tomato paste
• 1 cup cherry tomatoes

  sliced in half
• 2 tablespoons chopped fresh basil
• sea salt and pepper to taste

Instructions

• 1 Add the avocado oil to a large rondeau pan or sauté pan over high heat until it
  smokes.
• 2 Place in the eggplant and quickly sauté for 1 to 2 minutes or until browned but
  firm. While traditionally olive oil would be used, it’s best to use a high
  smoking point oil so that it browns quickly and does not overcook.
• 3 Remove the eggplant and set them aside on paper towels to drain. Add the olive
  oil to the pan and turn the heat o medium heat.
• 4 Add in the onions, celery, and sauté for 8 to 10 minutes or until lightly
  caramelized.
• 5 Stir in the garlic and cook just until it’s fragrant, which takes about 30 to 45
  seconds.
• 6 Add in the olives, capers, vinegar, and sugar and stir to combine.
• 7 Deglaze with the vinegar, add sugar, and cook for 3 to 4 minutes.
• 8 Place in the tomatoes and tomato paste and cook until the mixture thickens. You
  may need to turn the heat to low medium.
• 9 Finish by adding sliced fresh cherry tomatoes, seared eggplant, basil, salt, and
  pepper.
• 10 Serve, can, or place in the refrigerator until you are ready to use it.

Nutrition Info