New this month
Get the Allrecipes magazine

Eggplant Caponata (Sicilian Version)

rocks_67

"Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread."
Added to shopping list. Go to shopping list.

Ingredients

1 h 34 m servings 56 cals
Original recipe yields 16 servings (4 cups)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 5.5 g carbohydrates; 0.9 g protein; 0 mg cholesterol; 297 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 11
Most helpful
Most positive
Least positive
Newest

So good coming from a Sicilian

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!

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...

Used olives instead of capers and did not take celery + onion out while brown eggplant. Otherwise did everything as in recipe. Turned out absolutely delicious!

Absolutely delicious!!

Excellent!

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...

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

Excellent. I sort of doubled it & used Kalamata olives (inappropriately I know) and I totally agree with the other Sicilians! It was very much like my mother used to make. I didn't use her recip...