Eggplant Caponata

Bursting with vibrant Mediterranean flavors, Eggplant Caponata is a delightful Sicilian dish that perfectly balances sweet, savory, and tangy notes. This hearty vegetarian recipe combines tender sautéed eggplant with briny green olives, tangy capers, and the rich depth of red wine vinegar, all simmered together with juicy tomatoes and aromatic garlic. Accented with fresh basil and a touch of sugar, this versatile dish can be served as a warm side, a chilled appetizer, or a flavorful topping for crusty bread. With a simple yet sophisticated preparation, Eggplant Caponata is a guaranteed crowd-pleaser, ideal for entertaining or elevating everyday meals. Discover the authentic taste of Sicily in every bite!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 large (about 2 pounds total) eggplant
• 6 tablespoons olive oil
• 1 large onion
• 3 celery stalks
• 3 cloves garlic
• 1 cup canned diced tomatoes
• 1 cup (pitted and roughly chopped) green olives
• 2 tablespoons (rinsed and drained) capers
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• 10 fresh basil leaves
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon (or to taste) black pepper

Directions

Step 1

Dice the eggplants into bite-sized cubes (about 1-inch) and sprinkle them with 1 teaspoon of salt. Place them in a colander to drain for 30 minutes to remove excess moisture. Rinse briefly and pat dry with a kitchen towel.

Step 2

Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add the eggplant cubes in batches (to avoid overcrowding) and sauté until golden brown and tender, about 5-7 minutes per batch. Remove the eggplant with a slotted spoon and set aside.

Step 3

Add the remaining 3 tablespoons of olive oil to the same skillet. Lower the heat to medium and add the diced onion and sliced celery. Sauté for 5 minutes until softened.

Step 4

Add the minced garlic to the skillet and cook for 1 minute, stirring constantly to avoid burning.

Step 5

Stir in the canned diced tomatoes, green olives, and capers. Cook for 5 minutes to allow the flavors to meld.

Step 6

Add the sautéed eggplant back to the skillet and mix well. Stir in the red wine vinegar and sugar, then season with black pepper and additional salt if needed. Simmer for 15 minutes over low heat, stirring occasionally.

Step 7

Remove the skillet from heat and let the caponata cool to room temperature. Stir in the fresh basil leaves just before serving.

Step 8

Serve the caponata with crusty bread, as a topping for crostini, or as a side dish. It can be enjoyed warm, at room temperature, or chilled.

Nutrition Facts

Serving size	3176.3 grams (3176.3g)

Amount per serving	% Daily Value*
Calories	2074

Total Fat 136.70g	175%
Saturated Fat 23.20g	116%
Polyunsaturated Fat 11.50g
Cholesterol 5mg	2%
Sodium 9426mg	410%
Total Carbohydrate 186.20g	68%
Dietary Fiber 91.80g	328%
Total Sugars 100.00g
Protein 44.70g	89%

Vitamin D 0IU	0%
Calcium 1243mg	96%
Iron 25mg	141%
Potassium 7277mg	155%

*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.

Source of Calories

Fat: 57.1%

Protein: 8.3%

Carbs: 34.6%