Sicilian Caponata
Caponata, an iconic antipasto of Sicily, has Arabic origins, as evidenced by its use of eggplant, almonds and sweet-and-sour seasoning. Such influences are not uncommon in Sicily, once a crossroads of many cultures. This is a good make-ahead dish for entertaining, as the flavors improve if allowed to meld overnight. Although traditionally served at room temperature, it can also be served warm as a side dish to grilled fish or poultry.
Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Yellow Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Almond | 1 almond (1.2g) | 7 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Focaccia | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Olive or canola oil for frying
- 2 eggplants, about 1 lb. each, trimmed and cut into 1-inch cubes
- 2 red or yellow bell peppers, seeded and cut into 1/2-inch squares
- 2 large yellow onions, cut into 1/2-inch cubes
- 3 tender inner celery stalks, sliced
- 3 ripe tomatoes, seeded and chopped
- 1 cup chopped pitted green olives
- 1/3 cup raisins
- 2 Tbs. capers, rinsed and drained
- 2 Tbs. sugar
- 2 Tbs. red wine vinegar
- Sea salt, to taste
- 1/4 cup sliced almonds, toasted
- Crusty Italian bread or focaccia for serving