Directions:
- Peel eggplants, leaving some strips of peel, then cut into 1-inch cubes and spread on half of a kitchen towel. Sprinkle eggplant with salt, then cover with other half of towel and weight with a baking sheet topped with 2 or 3 large cans for 30 minutes.
- Meanwhile, heat 1/2 cup oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until pale golden, 6 to 8 minutes. Add celery and cook, stirring, until onion and celery are deep golden brown, about 10 minutes. Add olives, capers, and 2 tablespoons sugar and cook, stirring, 2 minutes, then stir in vinegar and tomatoes.
- Reduce heat and simmer, covered, stirring occasionally, 20 minutes. If sauce is very acidic, add 1 to 2 teaspoons sugar (to taste). Transfer to a bowl and keep warm, covered.
- Rinse eggplant in a colander under running water, then squeeze dry in small handfuls.
- Heat remaining cup oil in cleaned skillet over moderately high heat until hot but not smoking, then fry eggplant in 2 batches, turning occasionally with tongs, until tender and browned on all sides, 8 to 10 minutes per batch. Transfer as cooked to paper towels to drain, then transfer to a large shallow serving dish in an even layer. Spoon sauce on top, spreading evenly, and let stand, covered with a kitchen towel, at room temperature, at least 8 hours (for flavors to develop). Stir before serving.
- Cook's note: Caponata keeps, covered and chilled, 1 week. Bring to room temperature before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1279.1 Kcal (5355 kJ) | ||
| Calories from fat | 1105.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 122.8g | 189% | |
|---|---|---|---|
| Sodium | 3752.46mg | 156% | |
| Potassium | 1189.11mg | 25% | |
| Total Carbs | 38.57g | 13% | |
| Sugars | 24.4g | 98% | |
| Dietary Fiber | 12.97g | 52% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 27.2mg | 45% | |
| Calcium | 83.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 180.59 Kcal (756 kJ) | ||
| Calories from fat | 156.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.34g | 189% | |
|---|---|---|---|
| Sodium | 529.8mg | 156% | |
| Potassium | 167.89mg | 25% | |
| Total Carbs | 5.45g | 13% | |
| Sugars | 3.44g | 98% | |
| Dietary Fiber | 1.83g | 52% | |
| Protein | 0.74g | 10% | |
| Vitamin C | 3.8mg | 45% | |
| Calcium | 11.8mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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