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Eggplant Caponata - Original Recipe
5 from 3 votes

Eggplant Caponata - Original Recipe

Traditional Sicilian recipe for Eggplant Caponata (Caponata Siciliana) - Perfect to share on its own, as bruschetta or with pasta.

Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 50 mins
Servings: 4
Calories: 254 kcal
Course: Side Dish
Cuisine: Italian

Ingredients

  • 2 eggplant cubed, large
  • vegetable oil for frying
  • 2 celery sliced, stalks
  • 2 tablespoon extra-virgin olive oil
  • 1 onion finely cubed
  • 2 garlic finely minced, cloves
  • 200 g cherry tomato halved (or 4 large ripe tomatoes, roughly chopped
  • 1-2 tablespoon capers rinsed and drained
  • 3 tablespoon green olives pitted, or black olives
  • 2 tablespoon pine nuts toasted
  • 1 teaspoon tomato paste double concentrate
  • 1 tablespoon brown sugar
  • 1 tablespoon white wine vinegar
  • basil fresh, handful, leaves
  • oregano handful, fresh leaves
  • sea salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Cut the eggplants into medium-sized cubes, sprinkle with coarse salt and leave to rest in a colander for at least 30 minutes, with a weight over them, then qwash under running water and pat them dry with a clean cloth.
  2. In a large pan, fry the aubergines in abundant oil for 3 - 4 minutes, just enough time to have them golden brown. Use a slotted spoon to transfer the cubes on a plate covered with kitchen paper to absorb the oil in excess.
  3. Place the sliced celery in a pot of slightly salted boiling water and blanch for 1-2 minutes. Drain and transfer to a sieve covered with a kitchen cloth.
  4. Heat a large pan with the extra-virgin olive oil over medium-low heat. Add in chopped onion, garlic and tomatoes. Cook over low-heat until the onion is nicely caramelized and tomatoes are soft, about 5 minutes.
  5. Add in the capers, olives, toasted pine nuts, fried eggplant and blanched celery. Add in the tomato paste and one tablespoon of water, if you feel it's getting too dry.
  6. Sprinkle with sugar and drizzle with vinegar. Simmer until the vinegar has evaporated, then cover with a lid and cook for 10 minutes over low-heat, until all ingredients are cooked through.
  7. Top your caponata with teared basil leaves and oregano, drizzle with extra-virgin olive oil and serve.

Notes

  • Storage tips:
  • Store caponata in an airtight container, it keeps well in the fridge for up to 3 days.

Nutrition Information

Calories 254kcal (13%) Carbohydrates 23g (8%) Protein 4g (8%) Fat 18g (28%) Saturated Fat 2g (10%) Sodium 57mg (2%) Potassium 738mg (16%) Fiber 8g (32%) Sugar 14g (28%) Vitamin A 339IU (7%) Vitamin C 19mg (21%) Calcium 41mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 254

% Daily Value*

Calories 254kcal 13%
Carbohydrates 23g 8%
Protein 4g 8%
Fat 18g 28%
Saturated Fat 2g 10%
Sodium 57mg 2%
Potassium 738mg 16%
Fiber 8g 32%
Sugar 14g 28%
Vitamin A 339IU 7%
Vitamin C 19mg 21%
Calcium 41mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.