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Eggplant Caponata (Sicilian Version)

Eggplant Caponata (Sicilian Version)

Name: Eggplant Caponata (Sicilian Version)
Prep time: 30 min
Cook time: 34 min
Total time: 94 min
Yield: 4 cups
Ingredients: 1 eggplant, peeled and cut into 1/2-inch cubes; 1 pinch salt to taste; ¼ cup olive oil, divided; 1 cup finely chopped celery; 1 onion, finely chopped; 1 clove garlic, minced; 1 ½ cups canned plum tomatoes, drained and coarsely chopped; 12 eaches 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; 1 pinch ground black pepper to taste; 2 teaspoons minced fresh parsley, or to taste

Rating: 4.89 stars

53 Ratings
43 Reviews
20 Photos

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

By rocks_67

Recipe Summary

prep:

30 mins

cook:

34 mins

additional:

30 mins

total:

1 hr 34 mins

Servings:

Yield:

4 cups

Nutrition Info

Directions

Step 1

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

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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 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:

54.3 calories; 0.9 g protein; 4.9 g carbohydrates; 0 mg cholesterol; 297 mg sodium. Full Nutrition

Reviews (43)

Most helpful positive review

pat

08/20/2016

So good coming from a Sicilian Read More

Helpful

(16)

53 Ratings

5 star values: 48
4 star values: 4
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

pat

08/20/2016

So good coming from a Sicilian Read More

Helpful

(16)

pat

08/20/2016

So good coming from a Sicilian Read More

Helpful

(16)

Windsleigher

05/28/2018

I added toasted pignoli nuts golden raisins and a touch of heat from a little crushed red pepper. It truly is alive with tasty good flavors. Read More

Helpful

(8)

upacreek

02/21/2017

My grandmother and mother made this when I was a child. I have been trying to duplicate it for years. This is exactly how it tasted, better than I could remember how to make it. It is great hot or cold. I will be making it again and taking some to my brothers and sisters. Only change I made was to cook everything together in one skillet. Read More

Helpful

(8)

Accepted in the Beloved

12/20/2017

Double the olive oil to get consistency I m used to. Delicious! Read More

Helpful

(3)

vivkorok

09/16/2018

This is good but I made a few changes which based on a friend’s Italian mother’s recipe (which I lost) May make it better. I did not peel or salt the eggplant- not necessary in my opinion. Used fresh, not canned tomatoes because it was what I had on hand. I wasn’t sure about the celery, and I thought last time I made caponata I used red pepper, so I did 1/2 c of celery and 1/2 cup red pepper. I used less oil than called for, seemed like a lot. I used 2 tbsp and added an extra tbsp of tomato paste. I added fresh basil (chopped), and assumed the author meant for dried oregano, not fresh. Lastly I used less vinegar than called for, and even at that I felt it overpowered. As a result I needed to add about an extra 1/2 tsp sugar and a bit more salt. With those changes, I thought this was quite good both warm, and even better next day. Read More

Helpful

(3)

Dave Clark

04/16/2019

Turned out great! I didn’t even need to add any sugar, vinegar or seasonings at the end as it was very flavourful. I served it with Italian sausage and toasted baguette for supper and strawberry salad afterward. Read More

Helpful

(3)

ceomama

05/13/2018

Just like Grandma used to make. I made it exactly as told and was AMAZING. Read More

Helpful

(2)

SMAC41

03/17/2018

This the way I always make my Caponata! It's like you're inside my head- because I didn't write it down. It is very delicious! Bravo! Read More

Helpful

(2)

Juliette

02/06/2018

I cut the olive oil back to 1 tablespoon and I did the math. The entire recipe comes to 536 calories (when you use 1 tablespoon of oil instead of 1/4 cup). 4 servings of 134 each. I serve it over 2 oz of whole grain pasta for a yummy meatless Monday at 315 calories /10 grams of protein/ 10 grams of fiber. I am sure it s better with 1/4 cup of oil but I am trying to stay under 1200 calories a day. Delicious! Read More

Helpful

(2)

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Nutritional Information

Eggplant Caponata (Sicilian Version)

Servings Per Recipe: 16
Calories: 54.3

% Daily Value *

protein: 2 %

carbohydrates: 2 %

exchange other carbs:

dietary fiber: 7 %

sugars:

fat: 6 %

saturated fat: 3 %

cholesterol:

vitamin a iu: 2 %

niacin equivalents: 5 %

vitamin b6: 5 %

vitamin c: 8 %

folate: 4 %

calcium: 2 %

iron: 3 %

magnesium: 4 %

potassium: 5 %

sodium: 12 %

thiamin: 4 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.