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Eggplant Caponata (Sicilian Version)

Rated as 4.84 out of 5 Stars
3

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

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

Directions

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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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Reviews

Read all reviews 22
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So good coming from a Sicilian

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 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.

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!

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!

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!!