Rustic Caponata

Experience the bold, sun-soaked flavors of Sicily with this Rustic Caponata, a savory vegetable medley that celebrates Mediterranean ingredients. Tender cubes of golden-brown eggplant are combined with sautéed onions, celery, garlic, briny green olives, and capers, then simmered in a tangy-sweet tomato base with a splash of red wine vinegar and a hint of sugar. Fresh basil brings a fragrant, herbaceous finish to this versatile dish. Perfectly balanced in sweet, sour, and salty notes, this vegan Italian recipe is as flexible as it is delicious—serve it warm, chilled, or at room temperature. Whether paired with crusty bread as an appetizer, served alongside grilled meats, or enjoyed as a standalone side dish, Rustic Caponata is a simple yet irresistible crowd-pleaser that captures the essence of Mediterranean cuisine.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 5 tablespoons olive oil
• 1 large yellow onion
• 2 celery stalks
• 3 garlic cloves
• 1 14-ounce can canned diced tomatoes
• 0.5 cup green olives
• 2 tablespoons capers
• 3 tablespoons red wine vinegar
• 1 tablespoon sugar
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoons fresh basil

Directions

Step 1

Cut the eggplants into 1-inch cubes, place them in a colander, and sprinkle with a generous pinch of salt. Let them sit for 20-30 minutes to draw out excess moisture, then rinse under cold water and pat dry with a kitchen towel.

Step 2

Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and sauté until golden and softened, about 8-10 minutes. Remove the eggplant from the pan and set aside.

Step 3

In the same skillet, add the remaining 2 tablespoons of olive oil. Dice the onion and celery, then add them to the skillet. Cook until the onion is translucent and the celery is tender, about 5 minutes.

Step 4

Mince the garlic cloves and add them to the skillet. Cook for an additional 1 minute, stirring frequently to prevent burning.

Step 5

Stir in the canned diced tomatoes, green olives, capers, red wine vinegar, and sugar. Mix well and allow to simmer gently for 5 minutes.

Step 6

Return the cooked eggplant to the skillet. Season with salt and black pepper, then let the mixture cook for an additional 5 minutes, stirring occasionally to ensure everything is well combined.

Step 7

Finely chop the fresh basil and stir it into the caponata just before serving.

Step 8

Serve warm, at room temperature, or chilled. Rustic Caponata can be enjoyed on its own, as a topping for crusty bread, or as a side dish to grilled proteins.

Nutrition Facts

Serving size	1819.2 grams (1819.2g)

Amount per serving	% Daily Value*
Calories	1390

Total Fat 103.30g	132%
Saturated Fat 18.00g	90%
Polyunsaturated Fat 10.80g
Cholesterol 8mg	3%
Sodium 5307mg	231%
Total Carbohydrate 107.90g	39%
Dietary Fiber 45.30g	162%
Total Sugars 66.70g
Protein 17.90g	36%

Vitamin D 0IU	0%
Calcium 421mg	32%
Iron 7mg	39%
Potassium 3561mg	76%

*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: 64.9%

Protein: 5.0%

Carbs: 30.1%