Sicilian Eggplant Caponata

Ingredients and Weight:

• Eggplants, 2 lbs (cut into 1-inch cubes)
• Onion, 1 lb (chopped)
• Celery, 1 lb (chopped)
• Green bell pepper, 1 lb (chopped)
• Red bell pepper, 1 lb (chopped)
• Capers, 1/4 cup
• Olives, 1/2 cup (pitted and chopped)
• Raisins, 1/4 cup
• Pine nuts, 1/4 cup (toasted)
• Tomato paste, 6 tablespoons
• Olive oil, 1/2 cup
• Red wine vinegar, 1/4 cup
• Sugar, 2 tablespoons
• Salt and pepper to taste

Preparation Time:

• 30 minutes

Cooking Time:

• 1 hour 30 minutes

Difficulty Level:

• 3 (Moderate)

Preparation Method Steps:

1. Salt the eggplant cubes and let them rest for 30 minutes. This will help to draw out excess moisture.
2. Rinse the eggplant cubes thoroughly and pat them dry.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
4. Add the eggplant cubes and cook until they are browned on all sides.
5. Remove the eggplant from the skillet and set aside.
6. Add the onion, celery, green bell pepper, and red bell pepper to the skillet. Cook until softened, about 10 minutes.
7. Stir in the capers, olives, raisins, pine nuts, and tomato paste. Cook for 5 minutes.
8. Add the eggplant back to the skillet.
9. Add the red wine vinegar, sugar, salt, and pepper.
10. Bring to a simmer and cook for 45-60 minutes, or until the eggplant is tender and the sauce has thickened.

Nutritional Information:

• Calories: 220 per serving
• Fat: 12g
• Protein: 4g
• Carbohydrates: 28g
• Fiber: 5g
• Sugar: 10g

Dish Characteristics:

• Savory and sweet
• Rich and flavorful
• Vegetarian
• Gluten-free
• Can be served as an appetizer, side dish, or main course

User Comments:

• "Delicious and flavorful! I love the combination of the sweet and savory ingredients."
• "Perfect for a summer party or potluck."
• "A great way to use up leftover eggplant."
• "The capers and olives add a nice briny flavor."
• "I love the crispy texture of the eggplant."

Special Precautions and Tips:

• If you don't have time to salt the eggplant, you can skip this step. However, the eggplant may be a bit more watery.
• To toast the pine nuts, spread them on a baking sheet and bake at 350 degrees Fahrenheit for 5-7 minutes, or until they are golden brown.
• Caponata can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.