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Le Chaudron recipe
Caponata sicilienne légère
Light Sicilian caponata
⏱ 45 minServes 4Easy180 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2eggplants, diced
2 sprigscelery, cut into pieces
2tomatoes, chopped
80 g (3 oz)green olives
2 tbspcapers
2 tbspvinegar
1 tablespoonhoney
- 2 eggplants, diced
- 2 sprigs celery, cut into pieces
- 2 tomatoes, chopped
- 80 g (3 oz) green olives
- 2 tbsp capers
- 2 tbsp vinegar
- 1 tablespoon honey
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cook the eggplant in a lightly oiled pan for 8 minutes until golden.
- Add the celery and cook 5 minutes.
- Add the tomatoes, olives and capers and cook 10 minutes.
- Mix the vinegar and honey and pour over.
- Simmer 5 minutes more.
- Serve warm or cold — even better the next day.
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