Eggplant Caponata (Sicilian Version)

4.9
(79)

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

mid angle looking at a bowl of eggplant caponata
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Prep Time:
30 mins
Cook Time:
35 mins
Additional Time:
30 mins
Total Time:
1 hr 35 mins
Servings:
16

Ingredients

  • 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

Directions

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

    Overhead shot of diced eggplant in a strainer sitting over a bowl

    Dotdash Meredith Food Studios

  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.

    High angle shot of celery and onion being sautéed in a pan for caponata

    Dotdash Meredith Food Studios

  3. Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes.

    High angle shot of a pan with browned diced eggplant for caponata

    Dotdash Meredith Food Studios

  4. 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.

    Overhead shot of a pan with ingredients being cooked together for eggplant caponata

    Dotdash Meredith Food Studios

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

Nutrition Facts (per serving)

54 Calories
4g Fat
5g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 54
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 3%
Sodium 297mg 13%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 7%
Total Sugars 2g
Protein 1g
Vitamin C 5mg 24%
Calcium 20mg 2%
Iron 1mg 3%
Potassium 179mg 4%

* 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.

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