Name: Sicilian Eggplant Caponata
Prep time: 30 min
Cook time: 30 min
Total time: 90 min
Yield: 16
Ingredients: 1 eggplant, peeled and cut into 1/2-inch cubes; salt to taste; 0.25 cup olive oil, divided; 1 cup finely chopped celery; 1 medium onion, finely chopped; 1 clove garlic, minced; 1.5 cups canned plum tomatoes, drained and coarsely chopped; 12 green olives, pitted and coarsely chopped; 1.5 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

Cook Time: 30 minutes

Yields: 16 servings

Ingredients

1 eggplant, peeled and cut into -inch cubes
Salt to taste
cup olive oil, divided
1 cup finely chopped celery
1 medium onion, finely chopped
1 clove garlic, minced
1 cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon freshly 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

Directions

Toss the eggplant cubes with salt and place them in a colander set over a bowl. Let them sit for about 30 minutes to draw out excess moisture. Afterward, rinse the eggplant and pat dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped celery and cook, stirring often, until softened, about 3 to 4 minutes.
Add the finely chopped onion and minced garlic to the skillet. Continue to cook, stirring occasionally, until the onion becomes soft and lightly golden, around 4 to 5 minutes. Transfer this mixture to a bowl using a slotted spoon and set it aside.
In the same skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the eggplant and cook, stirring constantly, until the cubes are lightly browned, approximately 5 minutes.
Return the celery mixture to the skillet with the eggplant. Stir in the tomatoes, chopped olives, capers, tomato paste, and oregano. Bring everything to a boil, then reduce the heat to low and simmer uncovered for about 15 minutes, or until the caponata has thickened.
Season the caponata with red wine vinegar, sugar, salt, and black pepper. Taste and adjust seasoning as needed.
Transfer the caponata to a serving bowl. Garnish with freshly minced parsley before serving.

Nutrition Facts (per serving)

Calories: 54
Fat: 4g (5% Daily Value)
Saturated Fat: 1g (3% Daily Value)
Sodium: 297mg (13% Daily Value)
Total Carbohydrates: 5g (2% Daily Value)
Dietary Fiber: 2g (7% Daily Value)
Total Sugars: 2g
Protein: 1g (2% Daily Value)
Vitamin C: 5mg (5% Daily Value)
Calcium: 20mg (2% Daily Value)
Iron: 1mg (3% Daily Value)
Potassium: 179mg (4% Daily Value)

Sicilian Eggplant Caponata Recipe

Comments

Jose Wilson

11/25/2024 11:14:17 PM

Absolutely delicious coming from a Sicilian background.

William Ramirez

03/05/2023 12:54:42 PM

In Ukrainian cuisine, a close variation of this recipe is known as Eggplant Caviar (Ikra). The key difference is that we finely mince all the ingredients, creating a delightful spread that pairs perfectly with toast, crackers, baked potatoes with a dollop of sour cream, and even as a dumpling filling. For an extra touch of flavor and texture, feel free to include zucchini, mushrooms, and finely chopped walnuts. This caviar also serves as an excellent topping for fish dishes. Highly recommended!

Gregory Cruz

09/16/2022 03:25:39 PM

I enhanced it with toasted pine nuts, golden raisins, and a hint of spiciness from a dash of crushed red pepper. The dish truly bursts with delicious and vibrant flavors.

Joshua Edwards

03/09/2023 05:57:14 AM

I have prepared this dish multiple times during the summer as I had a bountiful harvest of eggplants! The only alteration I made was including some of my own homegrown purple peppers and a teaspoon of Hershey's dark cocoa powder, inspired by a tip from Mario Batali's recipe.

Kevin Jones

02/22/2025 10:23:03 PM

While cooking my eggplant, I encountered some challenges as it kept sticking to the pot, indicating it needed more oil. Despite adjusting the flame to low and adding more oil, it still didn't brown properly. Any tips on how to prevent this issue? I omitted the olives and tomato paste, but added red pepper, resulting in a delicious outcome.

Emily Lewis

01/13/2024 01:36:50 PM

I only made one modification by including a generous portion of sweet red pepper, sliced into half-inch pieces. This dish truly shines as the star of a summer meal when paired with sourdough bread and a fresh salad.

Katherine Jackson

04/11/2025 10:40:11 AM

I adjusted the olive oil to just 1 tablespoon and recalculated the calories. The total for the recipe is 536 calories (using 1 tablespoon of oil instead of 1/4 cup). That's 4 servings at 134 calories each. I paired it with 2 oz of whole grain pasta for a tasty meatless Monday meal, totaling 315 calories, 10 grams of protein, and 10 grams of fiber. I'm certain it would taste even better with 1/4 cup of oil, but I'm aiming to stay under 1200 calories per day. Absolutely delicious!

Elizabeth Carter

07/18/2023 08:44:26 AM

Is there a canning recipe available? My mother used to can it, but never explained the process to me.

Larry Gomez

10/08/2023 08:37:55 PM

I absolutely loved it! My grandfather used to make this dish for me when I was a young kid, and it brought back all those wonderful memories. The taste was just like his. Thank you so much!

Samuel Thompson

10/30/2024 06:35:03 PM

This dish is the closest I've come to recreating my Sicilian Godmother's recipe. It instantly transports me back to my childhood.

Ronald Hall

07/04/2023 04:55:20 PM

Simple and tasty recipe! I followed my mother-in-law's advice and added chili flakes for an extra kick. Opted for Kalamata olives since I didn't have any pitted green ones on hand.