Caponata alla Siciliana (Sicilian Sweet and Sour Eg

Name: Caponata alla Siciliana (Sicilian Sweet and Sour Eggplant)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 whole Eggplants, Cut Into 1/2-inch Cubes; 1/2 cups Extra Virgin Olive Oil; 1 whole Yellow Onion, Coarsely Chopped; 3 whole Medium Roma Tomatoes, Cored, Peeled, And Coarsely Chopped; 2 stalks Celery, Thinly Sliced Crosswise; 1/2 cups Red Wine Vinegar; 2 Tablespoons White Sugar; 2 Tablespoons Tomato Paste; 2 Tablespoons Golden Raisins; 2 Tablespoons Pine Nuts, Shelled; 2 Tablespoons Capers, Rinsed; 12 whole Large, Green Olives; Pitted, Coarsely Chopped; 2 Tablespoons Basil, Chiffonade; 2 Tablespoons Italian Flat-leaf Parsley, Coarsely Chopped; 1/4 teaspoons Kosher Or Sea Salt (or To Taste)

Servings: persons

2 whole Eggplants, Cut Into 1/2-inch Cubes
1/2 cups Extra Virgin Olive Oil
1 whole Yellow Onion, Coarsely Chopped
3 whole Medium Roma Tomatoes, Cored, Peeled, And Coarsely Chopped
2 stalks Celery, Thinly Sliced Crosswise
1/2 cups Red Wine Vinegar
2 Tablespoons White Sugar
2 Tablespoons Tomato Paste
2 Tablespoons Golden Raisins
2 Tablespoons Pine Nuts, Shelled
2 Tablespoons Capers, Rinsed
12 whole Large, Green Olives; Pitted, Coarsely Chopped
2 Tablespoons Basil, Chiffonade
2 Tablespoons Italian Flat-leaf Parsley, Coarsely Chopped
1/4 teaspoons Kosher Or Sea Salt (or To Taste)

1
1.
2
Prepare the eggplant by removing the bitterness by placing the cubes into a colander.
3
Heavily salt and set over a large bowl or plate.
4
Top with a plate weighted down with a large can (or several) and allow to drain for 1 hour.
5
The bitter liquid will pool in the bowl or plate.
6
Discard the bitter liquid and rinse the eggplant cubes, pat dry with paper towels.
7
2.
8
In a large skillet over medium-high heat, heat 2 tablespoons of olive oil.
9
When the oil is hot, add one-third of the eggplant and cook until golden brown, about 78 minutes.
10
Transfer the eggplant, using a slotted spoon, to a bowl.
11
Repeat in batches of 1/3, adding additional 2 tablespoons of oil if necessary, until all the eggplant is cooked.
12
3.
13
Reduce heat to medium-low and add remaining oil and onions; cook until soft, about 1415 minutes.
14
Add tomatoes and celery and increase heat to medium; cook until tomatoes release their juices, about 56 minutes.
15
Add vinegar, sugar, and tomato paste; cook until thickened, about 34 minutes.
16
Add cooked eggplant, raisins, pine nuts, capers, olives, and adjust seasoning with salt and freshly ground black pepper to taste.
17
Cook until hot.
18
Transfer to a plate; let cool slightly.
19
Top with basil and parsley.
20
Serve at room temperature.

400

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 whole Eggplants, Cut Into 1/2-inch Cubes, 1/2 cups Extra Virgin Olive Oil, 1 whole Yellow Onion, Coarsely Chopped, 3 whole Medium Roma Tomatoes, Cored, Peeled, And Coarsely Chopped, and more.

Yes, Caponata alla Siciliana (Sicilian Sweet and Sour Eggplant) falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Caponata alla Siciliana (Sicilian Sweet and Sour Eggplant)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions