Eggplant Caponata (Sicilian Version) Recipe

Name: Eggplant Caponata (Sicilian Version)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, peeled and cut into 1/2-inch cubes; salt to taste; 1/4 cup olive oil, divided; 1 cup finely chopped celery; 1 onion, finely chopped; 1 clove garlic, minced; 1 1/2 cups canned plum tomatoes, drained and coarsely chopped; 12 green olives, pitted and coarsely chopped; 1 1/2 tablespoons drained capers; 1 tablespoon tomato paste; 1 teaspoon minced oregano; 2 tablespoons red wine vinegar; 2 teaspoons white sugar; 1 teaspoon salt; ground black pepper to taste; 2 teaspoons minced fresh parsley, or to taste

Servings: persons

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
1/4 cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 1/2 cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 1/2 tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

1
Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
2
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
3
Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
4
Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

192

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.

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 16 ingredients. The key ingredients include: 1 eggplant, peeled and cut into 1/2-inch cubes, salt to taste, 1/4 cup olive oil, divided, 1 cup finely chopped celery, and more.

Yes, Eggplant Caponata (Sicilian Version) 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!

Eggplant Caponata (Sicilian Version)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions