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Sicilian Eggplant Caponata Recipe

Sicilian Eggplant Caponata Recipe

A savory Sicilian dish made with eggplant and various vegetables, perfect as a side or appetizer.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.5 lb eggplant, cubed
  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 1 cup bell pepper, diced red or yellow for sweetness
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 1.5 cup canned tomatoes, chopped drained
  • 3 tbsp red wine vinegar for acidity
  • 1 tbsp sugar to balance acidity
  • 1 cup green olives, pitted and sliced
  • 2 tbsp capers, rinsed
  • 1 tbsp fresh parsley, chopped for garnish

Instructions

Preparation Steps

  • Heat olive oil in a large skillet over medium heat. Add onion and sauté until translucent.
  • Stir in diced eggplant, bell pepper, celery, and garlic. Cook for about 10 minutes until tender.
  • Add the drained tomatoes, red wine vinegar, and sugar. Stir well to combine and let simmer for 15 minutes.
  • Incorporate the olives and capers. Cook an additional 5 minutes to enhance flavors.
  • Remove from heat and sprinkle with chopped parsley. Serve warm or at room temperature.

Notes

This dish pairs well with crusty bread. For a unique touch, try adding a pinch of red pepper flakes for heat.