Salads & Side Dishes
Caponata siciliana
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Eggplant, celery, olives and capers combine with vinegar and a little sugar. The sweet and sour vegetables taste great as an antipasto and as an accompaniment to bread.
Timing
- Für: 6 Personen als Antipasto
- Vorbereitung: 25 Min.
- Cooking time: 35 min.
Estimated nutrition
per serving · Calculated for 6 servings.
- Energy
- ≈ 175 kcal
- Protein
- ≈ 2.3 g
- Carbohydrates
- ≈ 12.9 g
- Fat
- ≈ 11.4 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 2 große Auberginen, insgesamt etwa 800 g · ≈ 800 g · Assumed quantity / reference product
Aubergine roh (G510100) - 2 stalks of celery · ≈ 80 g · Assumed item weight × count; total amount
Bleichsellerie roh (G220100) - 1 large onion · ≈ 150 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 400 g stückige Tomaten · ≈ 400 g · Assumed quantity / reference product
Tomate geschält, Konserve (G568900) - 80 g of pitted green olives · ≈ 80 g · Assumed quantity / reference product
Oliven grün, gesäuert, abgetropft (H510802) - 2 EL Kapern, gewässert · ≈ 30 g · Assumed quantity / reference product
Kapern gesäuert, abgetropft (G012902) - 60 ml white wine vinegar · ≈ 60 g · Assumed quantity / reference product
Weinessig (R121000) - 30 g sugar · ≈ 30 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 4 tbsp olive oil · ≈ 54.6 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- Salt and pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- Basil optional · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 2 große Auberginen, insgesamt etwa 800 g
- 2 stalks of celery
- 1 large onion
- 400 g stückige Tomaten
- 80 g of pitted green olives
- 2 EL Kapern, gewässert
- 60 ml white wine vinegar
- 30 g sugar
- 4 tbsp olive oil
- Salt and pepper
- Basil optional
Instructions
- Dice the aubergines, season lightly with salt and let stand for 20 minutes; pat dry.
- Fry the eggplants in olive oil in batches until golden brown or roast them in the oven at 210 °C.
- Finely chop the onion and celery and fry them in a pan until soft. Add tomatoes, olives and capers and simmer for 10 minutes.
- Stir in vinegar and sugar, let it boil down slightly and fold in the aubergines.
- Let everything combine for another 5 minutes, season with salt and pepper.
- Serve lukewarm or at refrigerator temperature; The caponata often tastes particularly good after a rest period.
Tips
- Caponata is sweet and sour, but not jam: balance the sugar and vinegar at the end to taste.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
