Go Back
–+ servings
Print Recipe
5 from 1 vote

Sicilian Eggplant Caponata

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: 16
Calories: 73kcal

Ingredients

  • 360 grams eggplant 2 lbs
  • 1/4 cup olive oil
  • 113 grams celery finely diced 4 oz
  • 70 grams onion finely diced 2 oz
  • 1 clove garlic minced
  • 1.5 cups canned plum tomatoes drained and diced
  • 12 Kalamata olives chopped
  • 1.5 TBS capers
  • 1 TBS tomato paste
  • 1 tsp oregano
  • 2 TBS red wine vinegar
  • 1 tsp salt

Instructions

  • 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.

Video

Nutrition

Calories: 73kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Fiber: 2g | Sugar: 2g