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Sicilian Eggplant Caponata
This piquant dish is a cornerstone of Sicilian cooking and a classic expression of agrodolce—an Italian term for sweet-and-sour. Eggplant forms the base, sautéed until tender with sweet red peppers and onions. It simmers down with juicy tomatoes, briny green olives, and a splash of vinegar, creating a tangy, jammy-like mix that’s topped with flaked almonds. Serve hot, cold, or somewhere in between—you can’t go wrong with this one.
Nutritional facts
Protein
6g
Carbs
34g
Calories
630
Fat
55g
Ingredients
Canola and Olive Oil Blend, Red Wine Vinegar, Celery, Black Pepper, Canned Tomato, Sugar, Onion, Kosher Salt, Eggplant, Red Bell Pepper, Italian Parsley, Green Olives, Almonds
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About Roberto Vergara
“A good diet can heal you, or do the opposite!” Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, he moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, he is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
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