Sicilian-Style Eggplant Caponata

Sicilian-Style Eggplant Caponata

Serves 8

Make sure to bring the caponata to room temperature before serving. It's delicious spooned onto bruschetta or pita chips.

  • 6 cups chopped eggplant, about 2 medium
  • 1/4 cup extra-virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup celery, diced
  • 3 large Roma tomatoes, chopped
  • 2 tablespoons capers, drained
  • 1/4 cup lightly toasted pine nuts
  • 1 tablespoon natural cane sugar
  • 1/3 cup red wine vinegar
  • 1/4 teaspoon crushed red chile flakes (optional)
  • 1/4 teaspoon sea salt
  • 1/2 cup green Sicilian olives, minced for garnish
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Preheat oven to 400°F. Toss chopped eggplant with 2 tablespoons of olive oil and sprinkle with sea salt. Place a piece of unbleached parchment paper on a cookie sheet. Spread eggplant in one layer over the parchment paper. Bake eggplant for 25 minutes or until tender.

Meanwhile, sauté onion, garlic and celery over medium heat in the remaining 2 tablespoons of olive oil until onions are translucent, about 4 to 5 minutes, stirring occasionally. Add tomatoes and eggplant. Continue to cook for 3 minutes. Add capers, pine nuts, sugar, vinegar and chili flakes, if desired. Cook for 8 to 10 minutes, stirring often, until tomatoes are tender and vegetables are melding together.

Garnish with minced olives. Refrigerate for four hours or overnight.

Nutritional Info: 
Per Serving:140 calories (100 from fat), 11g total fat, 1g saturated fat, 0mg cholesterol, 290mg sodium, 10g carbohydrate (3g dietary fiber, 5g sugar), 2g protein
Special Diets: 

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