Description

Caponata is a classic Sicilian eggplant dish simmered with tomatoes, onions, celery, olives, capers, vinegar, and sugar for a sweet and tangy flavor. This Mediterranean vegetable stew can be served warm, cold, or at room temperature as a side, appetizer, or light main course.

Ingredients

1 large eggplant, diced
2 tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
2 cups chopped tomatoes (fresh or canned)
1/2 cup green olives, sliced
2 tbsp capers, rinsed
3 tbsp red wine vinegar
1 tbsp sugar
Salt and black pepper, to taste
Fresh basil, for garnish (optional)

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Instructions

Place diced eggplant in a colander, sprinkle with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry.
Heat 1 tbsp olive oil in a large pan over medium heat. Sauté eggplant until browned and tender. Remove and set aside.
In the same pan, add remaining olive oil. Sauté onions and celery until softened, about 5–7 minutes.
Add tomatoes, olives, capers, and the cooked eggplant to the pan. Stir to combine.
Add vinegar and sugar, stirring well to create the agrodolce (sweet and sour) flavor.
Simmer uncovered for 15–20 minutes, stirring occasionally, until the mixture thickens and flavors meld.
Season with salt and pepper to taste. Let cool slightly.
Serve warm, at room temperature, or chilled. Garnish with fresh basil if desired.

Notes

Add toasted pine nuts or golden raisins for extra texture and sweetness.Use roasted red peppers for added depth of flavor.Replace some of the eggplant with zucchini for variation.Spoon over toasted bread or crostini for a tasty appetizer.Great make-ahead dish—the flavor improves with time.

Nutrition

Serving Size: 1 cup
Calories: 140
Sugar: 7g
Sodium: 420mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Protein: 2g
Cholesterol: 0mg