Eggplant Caponata (Sicilian Version) Eggplant caponata is a delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

prep: 30 mins cook: 35 mins additional: 30 mins total: 1 hr 35 mins Servings: 16


  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • salt to taste
  • ¼ cup olive oil, divided
  • 1 cup finely chopped celery
  • 1 medium onion, finely chopped
  • 1 clove garlic, minced
  • 1 ½ cups canned plum tomatoes, drained and coarsely chopped
  • 12 green olives, pitted and coarsely chopped
  • 1 ½ 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


    Step 1

    Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

    Step 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 the mixture to a bowl using a slotted spoon.

    Step 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.

    Step 4

    Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts

Per Serving: 54 calories; protein 0.9g; carbohydrates 4.9g; fat 3.9g; sodium 297mg.


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