Sicilian Eggplant Caponata
Savor the bold, sun-soaked flavors of Sicily with this traditional Sicilian Eggplant Caponata recipe—a vibrant medley of tender eggplant, briny green olives, tangy capers, and sweet-tart red wine vinegar. This classic Italian dish strikes the perfect balance between sweet and sour, enhanced by the rich warmth of sautéed onions and celery and the bright freshness of chopped parsley. Perfect as a versatile appetizer, side dish, or light main, caponata can be served warm, at room temperature, or chilled. Whether scooped onto crusty bread or paired with grilled meats, this easy, plant-based dish is a celebration of Mediterranean ingredients and the perfect choice for meal prep or entertaining.
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Recipe Information
Ingredients
- 2 medium-sized, diced eggplant
- 4 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced celery stalks
- 1 cup canned diced tomatoes
- 1 cup, sliced green olives
- 2 tablespoons, rinsed capers
- 3 tablespoons red wine vinegar
- 1 tablespoon sugar
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Prepare the eggplant by cutting it into 1/2-inch cubes. Sprinkle with salt and place it in a colander for about 20 minutes to draw out moisture and bitterness. Rinse and pat dry with paper towels.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and sauté until golden and softened, about 8 minutes. Remove and set aside.
In the same skillet, add 2 more tablespoons of olive oil. Sauté the diced onion and celery until softened, about 5–7 minutes.
Add the canned diced tomatoes to the skillet and stir to combine. Cook for 5 minutes, allowing the mixture to simmer and the flavors to meld.
Stir in the cooked eggplant, green olives, capers, red wine vinegar, and sugar. Simmer over low heat for another 10–15 minutes, stirring occasionally.
Season with salt and black pepper to taste. Adjust the balance of sweet and sour by adding a bit more sugar or vinegar, if desired.
Remove from heat and let the caponata cool slightly. Stir in the fresh parsley before serving.
Serve warm, at room temperature, or chilled. Sicilian Eggplant Caponata pairs beautifully with crusty bread or as a side dish to grilled meats or fish.
Nutrition Facts
Calories |
1422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 8568 mg | 373% | |
| Total Carbohydrate | 112.2 g | 41% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 67.6 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 627 mg | 48% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 4241 mg | 90% | |
*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.
