aubergine caponata

Caponata is a sicilian dish made with either aubergines or artichokes, which has a sweet and sour taste, created by a bit of sugar, vinegar, capers, tomatoes and olives. It is an amazing dish. My brother-in-law thought me this recipe, but I made it healthier by grilling the aubergines instead of frying them. So in this version you have to make the sauce first and then add the diced grilled aubergines. this dish is gluten free, dairy free, vegan and sugar free.

PREPARATION & COOKING TIME: 30 mins

INGREDIENTS for 4 side dishes or 2 main dishes:

2 large aubergines

1 beef tomato, diced

1 tablespoon tomato paste

3 tablespoons extravirgin olive oil

1 tablespoon xylitol

2 tablespoons cider vinegar

1 tablespoons capers

50gr pitted black olives, sliced

1 teaspoon sea salt

150ml water

half an onion, chopped

• in a medium pan, place the olive oil and saute the onion
• then add the diced tomato, tomato paste and salt
• add the water and simmer on low heat for at least 20-30mins, stirring regularly and adding water if needed
• in the meantime, cut the aubergine in 11/2 cm thick slices, lengthwise and dry fry in a hot large pan, so you brown/ charcoal both sides
• set aside to cool slightly, then cut into 2cm cubes
• once you see that the tomatoes are cooked and the oil start to raise to the top (approximately 20-25 mins), smooth the sauce with a mini piper
• now add the capers, olives, xylitol and vinegar and stir on the heat for a couple of minutes
• then add the grilled diced aubergine and stir well

NUTRITIONAL VALUE PER 100gr
energy kcal	85.0
fat	7.3
of which saturated	1.0
carbohydrates	5.0
of which sugars	2.7
fibre	2.1
protein	0.8
salt	0.5