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Italian Eggplant Caponata

Experience the vibrant taste of Italian Eggplant Caponata, a delightful Sicilian dish bursting with sweet and tangy flavors. This medley of tender eggplant, fresh vegetables, and aromatic herbs creates an irresistible dish perfect for any occasion—whether served warm or chilled. Ideal for family gatherings or cozy dinners, this caponata is sure to impress with its rich complexity and colorful presentation.

  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 1 large eggplant, diced
  • 2 tablespoons extra virgin olive oil
  • 1 large sweet onion, thinly sliced
  • 2 celery stalks, finely chopped
  • 1 can (14 oz) San Marzano tomatoes, crushed
  • 2 tablespoons capers, rinsed
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon sugar
  • Salt and pepper to taste
  • ½ cup fresh basil leaves, chopped

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add onions and celery; sauté until soft, about 5 minutes.
  2. Stir in diced eggplant and cook until golden brown and tender, around 10-15 minutes.
  3. Add the crushed tomatoes with their juices to the skillet. Mix well and let simmer for about 15 minutes until thickened.
  4. Incorporate capers, balsamic vinegar, sugar, salt, and pepper; allow to cook for another 5 minutes.
  5. Fold in fresh basil just before serving. Adjust seasoning if necessary.
  • Author: Stefanie Weber
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer/Main
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 150
  • Sugar: 6g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: - To reduce bitterness from the eggplant, sprinkle it with salt and let it sit for about 30 minutes before cooking. - Feel free to add olives or other vegetables based on your preference. - For best flavor development, prepare the caponata a day in advance.