Sicilian Eggplant Caponata

4.9
(95)
80 Reviews
27 Photos

Caponata is a Sicilian eggplant relish or appetizer that can be served hot or cold. Delicious on toasted crusty bread!

Submitted by rocks_67
Updated on November 15, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
Meet the Allrecipes Test Kitchen
mid angle looking at a bowl of eggplant caponata
27
27
27
27
Prep Time:
30 mins
Cook Time:
30 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
16
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 16 servings

  • 1 eggplant, peeled and cut into ½-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 freshly 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 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 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 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.

136 home cooks made it!

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 2%
Vitamin C 5mg 5%
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.