Rustic Caponata
Experience the bold, sun-soaked flavors of Sicily with this Rustic Caponata, a savory vegetable medley that celebrates Mediterranean ingredients. Tender cubes of golden-brown eggplant are combined with sautéed onions, celery, garlic, briny green olives, and capers, then simmered in a tangy-sweet tomato base with a splash of red wine vinegar and a hint of sugar. Fresh basil brings a fragrant, herbaceous finish to this versatile dish. Perfectly balanced in sweet, sour, and salty notes, this vegan Italian recipe is as flexible as it is delicious—serve it warm, chilled, or at room temperature. Whether paired with crusty bread as an appetizer, served alongside grilled meats, or enjoyed as a standalone side dish, Rustic Caponata is a simple yet irresistible crowd-pleaser that captures the essence of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 medium eggplant
- 5 tablespoons olive oil
- 1 large yellow onion
- 2 celery stalks
- 3 garlic cloves
- 1 14-ounce can canned diced tomatoes
- 0.5 cup green olives
- 2 tablespoons capers
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh basil
Instructions
Cut the eggplants into 1-inch cubes, place them in a colander, and sprinkle with a generous pinch of salt. Let them sit for 20-30 minutes to draw out excess moisture, then rinse under cold water and pat dry with a kitchen towel.
Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and sauté until golden and softened, about 8-10 minutes. Remove the eggplant from the pan and set aside.
In the same skillet, add the remaining 2 tablespoons of olive oil. Dice the onion and celery, then add them to the skillet. Cook until the onion is translucent and the celery is tender, about 5 minutes.
Mince the garlic cloves and add them to the skillet. Cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the canned diced tomatoes, green olives, capers, red wine vinegar, and sugar. Mix well and allow to simmer gently for 5 minutes.
Return the cooked eggplant to the skillet. Season with salt and black pepper, then let the mixture cook for an additional 5 minutes, stirring occasionally to ensure everything is well combined.
Finely chop the fresh basil and stir it into the caponata just before serving.
Serve warm, at room temperature, or chilled. Rustic Caponata can be enjoyed on its own, as a topping for crusty bread, or as a side dish to grilled proteins.
Nutrition Facts
Calories |
1390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 5306 mg | 231% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 66.7 g | ||
| Protein | 17.9 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 421 mg | 32% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3561 mg | 76% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
