Written by: Nonna Maria · Expert in Italian Cuisine, Gluten-Free Cooking, Traditional Recipes
Published: May 30, 2024
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Eggplant And Tomato Caponata: Gluten-free Sicilian Delight
Photo by Anna Shvets on Pexels.
Introduction
Caponata is a traditional Sicilian dish that is bursting with flavors and textures. This Eggplant And Tomato Caponata recipe is a gluten-free twist on the classic dish, making it a delicious option for those with dietary restrictions. With a sweet and sour flavor profile, this dish is perfect for serving as an appetizer or a light meal.
Ingredients
- 1 large eggplant
- 1 onion
- 2 cloves of garlic
- 1 can of diced tomatoes
- 1/4 cup of red wine vinegar
- 2 tablespoons of capers
- 1/4 cup of green olives
- 2 tablespoons of sugar
- Salt and pepper to taste
- Olive oil
Instructions
- Start by peeling the eggplant and cutting it into small cubes. Sprinkle the cubes with salt and let them sit for about 30 minutes to draw out any bitterness.
- In a large pan, heat some olive oil over medium heat. Add the eggplant cubes and cook until they are golden brown and tender. Remove the eggplant from the pan and set it aside.
- In the same pan, sauté the chopped onion and garlic until they are translucent. Add in the diced tomatoes, red wine vinegar, capers, green olives, sugar, salt, and pepper. Stir well to combine.
- Let the mixture simmer for about 10 minutes, allowing the flavors to meld together. Taste and adjust the seasoning if needed.
- Once the mixture has thickened slightly, add the cooked eggplant back into the pan. Stir gently to combine all the ingredients.
- Remove the pan from the heat and let the caponata cool to room temperature before serving.
This Eggplant And Tomato Caponata is best enjoyed as a side dish with some crusty bread or as a topping for grilled chicken or fish. The sweet and tangy flavors will delight your taste buds and leave you wanting more. Try this gluten-free Sicilian delight for your next gathering and impress your guests with this flavorful dish!
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