Sicilian Eggplant Caponata

I absolutely LOVE eggplant and since all 4 of my grandparents were born in Sicily, I am making the Sicilian version of Eggplant Caponata!

It is a great appetizer or a side dish.

As an appetizer, it can be eaten with pork rinds or my Focaccia made with whole eggs.

5 from 1 vote

This is a keto / low carb version of Sicilian Eggplant Caponata. It is a great appetizer or side dish. The great taste of eggplant!

Course: Appetizer

Cuisine: Keto

Keyword: italian keto, keto eggplant, keto appetizer, keto side dish, low carb eggplant, low carb italian, low carb appetizer,

Servings:

Calories: 73kcal

Cube the eggplant - you can peel or leave skin on - set aside
Heat about 2 TBS olive oil in a medium saucepan over medium heat.
Add celery to saucepan and cook until softened.
Add the onion and garlic to the celery and cook until the onion is soft and translucent
Transfer this mixture to a mixing bowl
Add 2 TBS of olive oil to the saucepan.
Add the cubed eggplant to the sauce pan and cook while stirring until the eggplant is lightly browned.
Add the celery mixture, chopped tomatoes, olives, capers, oregano, and tomato paste to the pan
Bring the mixture to a boil and then reduce the heat to low and simmer uncovered until the caponata has thickened.
Transfer the mixture to a bowl and add the vinegar and salt - mix well
Garnish with fresh parsley if you want.
Serve with pork rinds or Facaccia made with whole eggs.

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