The Best Sicilian Eggplant Caponata

Name: The Best Sicilian Eggplant Caponata
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1 quart
Ingredients: ½ cup; 2 pounds eggplant; salt; 1 large yellow onion; 2 celery ribs; 2 cloves garlic; 3 tablespoons tomato paste; ¼ cup water; 2 plum tomatoes; 1 cup Castelvetrano or other green olives; ½ cup white wine vinegar; ⅓ cup golden raisins; ¼ cup capers; 2 tablespoons sugar; ½ cup roughly chopped basil leaves; 2 tablespoon roughly chopped parsley leaves; 3 tablespoons pine nuts

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4.9

45 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
1 quart
Calories
1088 kcal
Course
Appetizer

The Best Sicilian Eggplant Caponata

Ashley Lopez

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Eggplant Caponata is a traditional Sicilian dish with a sweet and sour flavor known as "agrodolce" in Italian. It's a rustic eggplant salad made with olives, tomatoes, celery, pine nuts, raisins and plenty of other flavorful ingredients. This traditional eggplant caponata recipe makes a wonderful antipasto, side dish or condiment to go along with your favorite Italian meals.

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Ingredients

Servings

½ cup plus 2 tablespoon olive oil
2 pounds eggplant cut into 1-inch cubes
salt to taste
1 large yellow onion diced
2 celery ribs thinly sliced
2 cloves garlic very thinly sliced
3 tablespoons tomato paste
¼ cup water
2 plum tomatoes peeled, seeded and diced (or 1 cup crushed canned tomatoes)
1 cup Castelvetrano or other green olives pitted and roughly chopped
½ cup white wine vinegar
⅓ cup golden raisins
¼ cup capers drained and rinsed (don't skip the rinse!)
2 tablespoons sugar
½ cup roughly chopped basil leaves
2 tablespoon roughly chopped parsley leaves
3 tablespoons pine nuts toasted until golden and cooled

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Notes

If it’s too hot to turn on the stove, you can pan fry the eggplant instead with a little bit of oil.
If using large eggplant, you may want to peel them before roasting as the skins can get tough and bitter. Smaller eggplants tend to have mild-tasting and softer skins that don’t need to be peeled.
While you could eat this dish warm, the flavors come out and shine when served at room temperature, and it tastes even better the next day.
If you want to make your caponata spicy, add a generous pinch of red pepper flakes or some chopped long hot peppers.

Nutrition Information

Show Details

Calories 1088kcal (54%) Carbohydrates 166g (55%) Protein 23g (46%) Fat 47g (72%) Saturated Fat 6g (30%) Polyunsaturated Fat 14g Monounsaturated Fat 22g Cholesterol 0.4mg (0%) Sodium 3822mg (159%) Potassium 3745mg (107%) Fiber 42g (168%) Sugar 108g (216%) Vitamin A 2623IU (52%) Vitamin C 62mg (69%) Calcium 306mg (31%) Iron 9mg (50%)

Nutrition Facts

Serving: 1quart

Amount Per Serving

Calories 1088 kcal

% Daily Value*

Calories	1088kcal	54%
Carbohydrates	166g	55%
Protein	23g	46%
Fat	47g	72%
Saturated Fat	6g	30%
Polyunsaturated Fat	14g	82%
Monounsaturated Fat	22g	110%
Cholesterol	0.4mg	0%
Sodium	3822mg	159%
Potassium	3745mg	80%
Fiber	42g	168%
Sugar	108g	216%
Vitamin A	2623IU	52%
Vitamin C	62mg	69%
Calcium	306mg	31%
Iron	9mg	50%