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Sicilian caponata
Sicilian caponata: fried aubergines, celery, onion, olives, capers, pine nuts and raisins, dressed with vinegar and sugar. Served warm or cold.
Published on November 12, 2026
Ingredients
Change the ingredient grams. Nutrition stays the per-serving value calculated by the server.
- Eggplant 600 g cubed
- Celery, raw 100 g chopped
- Fresh onion 100 g
- Canned tomatoes 300 g
- Ripe olives, canned 80 g pitted
- Capers, canned 30 g rinsed
- Pine nuts 30 g
- Raisins, dark, seedless 40 g soaked
- Red wine vinegar 50 g
- Granulated sugar 30 g
- Extra virgin olive oil 150 g 50 g in the bowl, the rest for frying
- Fine salt 5 g
Steps
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1 Chop the celery and onion.
5 sec · speed 5
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2 Add 50 g of oil and saute, without the measuring cup.
5 min · 100 °C · speed 1 · reverse
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3 Add the tomatoes, olives, capers, pine nuts, raisins, vinegar, sugar and salt and cook.
15 min · 100 °C · speed 1 · reverse
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4 Fry the cubed aubergines in the remaining oil and drain them.
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5 Add the aubergines to the sauce and let it rest for at least an hour.
Nutrition
| Per serving | Per 100 g | |
|---|---|---|
| Energy | 353 kcal | 177 kcal |
| Protein | 2.8 g | 1.4 g |
| Carbohydrate | 21.5 g | 10.8 g |
| Sugars | 15.2 g | 7.6 g |
| Fat | 30.3 g | 15.1 g |
| of which saturates | 4.1 g | 2.0 g |
| Fibre | 5.3 g | 2.7 g |
| Salt | 1.56 g | 0.78 g |
Values calculated from the ingredients using food composition tables. They do not replace professional advice. Always check labels for allergens.
Recipe data: APIpoi.