Sicilian Caponata with Capers
Sicilian Caponata with Capers
Check Recipe
Ingredients:
Ingredients:
Check Recipe
Heat ½ tablespoon of olive oil in a big pan. Cook the onions until golden with a pinch of salt.
Heat ½ tablespoon of olive oil in a big pan. Cook the onions until golden with a pinch of salt.
Check Recipe
Toss in cubed eggplant, season, and drizzle with 1 ½ tablespoons of olive oil. Cook on medium-high, stirring occasionally.
Toss in cubed eggplant, season, and drizzle with 1 ½ tablespoons of olive oil. Cook on medium-high, stirring occasionally.
Check Recipe
After the eggplant softens, add diced bell pepper and celery. Cook for 5 minutes.
After the eggplant softens, add diced bell pepper and celery. Cook for 5 minutes.
Check Recipe
Stir in drained capers and sweet chili sauce, cooking until the veggies are tender. Enjoy!
Stir in drained capers and sweet chili sauce, cooking until the veggies are tender. Enjoy!
Check Recipe
Best served cold with focaccia or toast.
Best served cold with focaccia or toast.
Check Recipe