SICILIAN EGGPLANT CAPONATA: Sweet, Sour, and Savory

This recipe for traditional Sicilian eggplant caponata is a perfect mix of sweet, sour and savory.

Made with tender fried eggplant, tomatoes, olives and capers, this easy caponata recipe is a must for anyone who loves classic Italian cuisine.

Why you will love this recipe

• Authentic Sicilian flavors: A perfect balance of sweet, sour and savory notes.
• Versatile: great as an appetizer, side dish or main course.
• Prepare in advance: tastes even better the next day, ideal for guests.

Enjoy this Sicilian-style Eggplant Caponata, a timeless Italian dish that will not fail to impress! Enjoy!

Preparation Time

• Active Preparation: 25 minutes
• Resting Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: ~1 hour 25 minutes

Servings

• Serves 4

Ingredients

• 2 medium eggplants (about 1 ¼ pounds)
• ¾ cup canned peeled tomatoes (or crushed tomatoes)
• 1 onion, thinly sliced
• 1 stalk of celery, diced
• ¼ cup black or green olives, pitted and sliced
• 2 tablespoons capers (rinsed if packed in salt)
• ¼ cup pine nuts (optional)
• ¼ cup raisins (optional)
• ½ cup white wine vinegar
• 2 tablespoons sugar
• Extra virgin olive oil, as needed
• Salt and pepper, to taste
• Fresh basil, for garnish (optional)

Method

1. Prepare the Eggplant

• Cube and Salt: Wash the eggplants and cut them into 1-inch cubes. Sprinkle them generously with coarse salt and place in a colander.
• Remove Bitterness: Let the eggplants sit for about 30 minutes to draw out moisture and reduce bitterness.
• Rinse and Dry: Rinse under cold water and pat dry with paper towels.

2. Fry the Eggplants

• Heat Oil: In a large frying pan, heat a generous amount of olive oil over medium-high heat.
• Fry Cubes: Fry the eggplant cubes in batches until golden brown.
• Drain: Transfer to a plate lined with paper towels to absorb excess oil. Set aside.

3. Cook the Vegetables

• Sauté Aromatics: In a large skillet, heat a little olive oil over medium heat. Add the onion and celery, and sauté for a few minutes until softened.
• Add Tomatoes: Stir in the crushed tomatoes and simmer for 10-15 minutes until the sauce thickens slightly.

4. Add Olives, Capers, and Optional Ingredients

• Mix-In: Stir in the olives, rinsed capers, pine nuts, and raisins (if using). Cook for a few minutes to combine the flavors.

5. Prepare the Sweet-and-Sour Sauce

• Combine Vinegar and Sugar: In a small bowl, dissolve the sugar in the white wine vinegar.
• Add to Pan: Pour the sweet-and-sour mixture into the skillet with the vegetables. Let it simmer for 2 minutes until the vinegar evaporates slightly.

6. Combine with the Eggplant

• Mix Gently: Add the fried eggplant cubes to the skillet. Stir gently to coat the eggplant with the sauce.
• Simmer: Cook over low heat for 10 minutes to allow the flavors to meld.

7. Rest and Serve

• Cool and Rest: Turn off the heat and let the caponata cool to room temperature. It’s best served after resting for a few hours or even the next day.
• Garnish: Before serving, garnish with fresh basil leaves if desired.

Serving Suggestions

• As an Appetizer: Serve with crusty bread or crostini.
• As a Side Dish: Pair with grilled fish or roasted meats.
• As a Main Dish: Serve alongside rice or couscous for a vegetarian meal.

Storage

• Refrigeration: Store in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutritional Information (Per Serving)

Sicilian Eggplant Caponata: Sweet, Sour, And Savory

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Resting Time 30 minutes mins

Servings 4

Calories 200 kcal

Ingredients

  

• 2 medium eggplants about 1 ¼ pounds
• ¾ cup canned peeled tomatoes or crushed tomatoes
• 1 onion thinly sliced
• 1 stalk of celery diced
• ¼ cup black or green olives pitted and sliced
• 2 tablespoons capers rinsed if packed in salt
• ¼ cup pine nuts optional
• ¼ cup raisins optional
• ½ cup white wine vinegar
• 2 tablespoons sugar
• Extra virgin olive oil as needed
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

 

Prepare the Eggplant

• Cube and Salt: Wash the eggplants and cut them into 1-inch cubes. Sprinkle them generously with coarse salt and place in a colander.
• Remove Bitterness: Let the eggplants sit for about 30 minutes to draw out moisture and reduce bitterness.
• Rinse and Dry: Rinse under cold water and pat dry with paper towels.

Fry the Eggplants

• Heat Oil: In a large frying pan, heat a generous amount of olive oil over medium-high heat.
• Fry Cubes: Fry the eggplant cubes in batches until golden brown.
• Drain: Transfer to a plate lined with paper towels to absorb excess oil. Set aside.

Cook the Vegetables

• Sauté Aromatics: In a large skillet, heat a little olive oil over medium heat. Add the onion and celery, and sauté for a few minutes until softened.
• Add Tomatoes: Stir in the crushed tomatoes and simmer for 10-15 minutes until the sauce thickens slightly.
• Add Olives, Capers, and Optional Ingredients
• Mix-In: Stir in the olives, rinsed capers, pine nuts, and raisins (if using). Cook for a few minutes to combine the flavors.

Prepare the Sweet-and-Sour Sauce

• Combine Vinegar and Sugar: In a small bowl, dissolve the sugar in the white wine vinegar.
• Add to Pan: Pour the sweet-and-sour mixture into the skillet with the vegetables. Let it simmer for 2 minutes until the vinegar evaporates slightly.

Combine with the Eggplant

• Mix Gently: Add the fried eggplant cubes to the skillet. Stir gently to coat the eggplant with the sauce.
• Simmer: Cook over low heat for 10 minutes to allow the flavors to meld.

Rest and Serve

• Cool and Rest: Turn off the heat and let the caponata cool to room temperature. It’s best served after resting for a few hours or even the next day.
• Garnish: Before serving, garnish with fresh basil leaves if desired.