Sicilian Caponata with Pine Nuts
Nutrition per serving
| Calories | 330 kcal |
| Protein | 5.9 g |
| Carbs | 21.4 g |
| Fats | 26.8 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 14.2 g |
| Polyunsaturated Fat | 7.1 g |
| Sugars | 13.1 g |
| Fiber | 9.2 g |
| Sodium | 522 mg |
Ingredients
| Aubergine (eggplant) | |
| Celery | |
| Garlic | |
| Red Bell Pepper (capsicum) | |
| Green Bell Pepper (capsicum) | |
| Green Olives | |
| Italian Seasoning | |
| Chopped Tomatoes (canned) | |
| Vinegar, White Wine | |
| Pine Nuts, dried | |
| Capers (canned) | |
| Olive Oil |
Preparations
1. Preheat oven to 200 C (390F).
1. Preheat oven to 200 C (390F).
2. Dice the aubergine into 2cm cubes.
3. Peel/finely dice the garlic.
4. Finely chop the celery.
5. Remove the core/chop the pepper into bite-sized pieces.
Cooking Instructions
1. In a mixing bowl, add the aubergine and peppers with ½ a tbsp of olive oil and mix to coat. Evenly layer onto a baking tray and cook near the top of the oven for about 15 minutes until slightly crispy around the edges.
1. In a mixing bowl, add the aubergine and peppers with ½ a tbsp of olive oil and mix to coat. Evenly layer onto a baking tray and cook near the top of the oven for about 15 minutes until slightly crispy around the edges.
2. Heat half a tbsp of oil in a medium frying pan over medium heat, add the garlic, celery with a pinch of salt and pepper and cook for a few minutes until the celery has softened.
3. Add the tinned tomatoes with the olives, Italian herbs, a pinch of sugar, salt and pepper and the white wine vinegar. Bring to a gentle boil, and simmer for about 8-10 minutes until thickened. Add a few tbsp of water if too thick.
4. Place the pine nuts in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for a few minutes until golden brown. Remove to a bowl and set aside.
5. When the vegetables are cooked, remove them from the oven.
6. Add the roasted vegetables and capers to the tomato mixture and gently stir to combine. Remove from heat when thickened.
7. Serve the caponata in a bowl.