The dish more people probably associate with Sicily than any other is caponata, a (generally) eggplanty delight that has now spread throughout the Peninsula, much in the manner of cotoletta alla milanese. As is the case with the cotoletta, which is one thing in Milano and too often something else elsewhere, much of the caponata one encounters outside of Sicily is a shadow of what it should be -- a zesty summer dish that's ideal for perking up an indolent appetite on a hot day.
Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and herbs.
Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
Season caponata with vinegar, sugar, salt, and red pepper. Transfer to a serving bowl and garnish with parsley.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 22 (46%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 1238mg||43 %|
|Potassium 249.2mg||7 %|
|Total Carbohydrate 5.9g||2 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 4.4g|
|Protein 1.2g||2 %|
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Calories per serving: 48
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