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Eggplant Caponata (Sicilian Version)

Rated as 4.85 out of 5 Stars

"Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread."
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1 h 34 m servings 56
Original recipe yields 16 servings (4 cups)


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  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.

Nutrition Facts

Per Serving: 56 calories; 3.9 5.5 0.9 0 297 Full nutrition

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Read all reviews 28
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So good coming from a Sicilian

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.

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 h...

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...

I’ve made it many times over the summer since I had a great eggplant crop! The only change I made is to add a few of my homegrown purple peppers and a teaspoon of Hersey’s dark cocoa powder.... ...

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 strawbe...

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!

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

It tastes good warm but after refrigerating leftovers it was even better cold. Best compliment is I had to keep going back to fridge for a few more bites until it was all gone! Only thing I adde...