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How to Make Eggplant Caponata (Sicilian Version) - A Step-by-Step Guide

Eggplant Caponata is a traditional Sicilian dish that is bursting with flavor and perfect for serving as an appetizer or side dish. This dish is a true taste sensation, with the rich and silky texture of the eggplant combined with the tangy and sweet flavors of tomatoes, capers, and vinegar.

The ingredients in this recipe come together to create a dish that is both savory and slightly sweet, with a hint of acidity that keeps each bite interesting and addictive. The dish is perfect for...

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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

Information

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 35 mins
  • Servings: 16

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • 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.
  • 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.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

    • Nutrition

    54 cal.

    • Total Fat: 4g
    • Saturated Fat: 1g
    • Sodium: 297mg
    • Total Carbohydrate: 5g
    • Dietary Fiber: 2g
    • Total Sugars: 2g
    • Protein: 1g
    • Vitamin C: 5mg
    • Calcium: 20mg
    • Iron: 1mg
    • Potassium: 179mg

    Categories

    Main recipes
    Appetizer recipes
    Vegetarian recipes
    Sicilian recipes
    Italian recipes