Sicilian Caponata

Sicilian Caponata is a vibrant and tangy eggplant dish that incorporates a medley of vegetables, olives, and a hint of sweetness, making it a perfect low-carb meal. This hearty dish bursts with flavor and is ideal for a light dinner or as a side dish.

Ingredients

• Eggplant - 200 grams, diced
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Celery - 50 grams, diced
• Red onion - 50 grams, diced
• Garlic - 2 cloves, minced
• Canned diced tomatoes - 200 grams
• Green olives - 30 grams, sliced
• Capers - 15 grams
• Red wine vinegar - 2 tablespoons
• Olive oil - 2 tablespoons
• Fresh basil - 5 grams, chopped
• Salt - to taste
• Pepper - to taste

Steps

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the diced eggplant and sauté for about 5-7 minutes until golden and tender. Remove from the skillet and set aside.
3. In the same skillet, add another tablespoon of olive oil and sauté the red onion and garlic for 2 minutes until fragrant.
4. Add the diced zucchini, red bell pepper, and celery. Cook for an additional 5 minutes until the vegetables are softened.
5. Stir in the canned diced tomatoes, olives, capers, sautéed eggplant, and red wine vinegar. Mix well and cook for another 10 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste. Remove from heat and stir in the chopped fresh basil.
7. Serve warm or at room temperature.

Nutrition

• Calories: 180
• Protein: 3 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from vegetables and olives, promoting overall health.
• Low in carbohydrates, making it suitable for low-carb diets.

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