Sicilian Caponata

This traditional Sicilian Caponata is a rich and flavorful eggplant dish with a perfect balance of sweet, savory, and tangy flavors. Made with eggplant, tomatoes, olives, and capers, it’s a delicious side dish or appetizer that can be served warm, at room temperature, or cold.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 Servings

Course: Appetizer, Main Course

Cuisine: Italian, Sicilian

Calories: 150

Ingredients Method Notes

Ingredients

2 medium Sicilian eggplants diced
1 large onion chopped
2 stalks celery diced
2 cups ripe tomatoes chopped
1/2 cup green olives pitted and chopped
2 tablespoons capers rinsed
1/4 cup red wine vinegar
2 tablespoons sugar
1/4 cup toasted pine nuts
Salt and pepper to taste
Olive oil for sautéing
Fresh basil for garnish

Method

Prepare the Eggplant: Sprinkle diced eggplant with salt and let it sit for 30 minutes to remove bitterness. Rinse and pat dry.
Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Sauté onions and celery until softened, then add eggplant and cook until golden brown.
Combine Ingredients: Add tomatoes, olives, capers, vinegar, and sugar. Season with salt and pepper. Simmer for 20 minutes, stirring occasionally, until thickened.
Finish with Pine Nuts: Stir in toasted pine nuts and adjust seasoning if needed.
Serve: Enjoy warm, at room temperature, or chilled, served over crusty bread or as a side dish.

Notes

Letting the caponata rest for a few hours enhances the flavors. Serve it as a topping for bruschetta or alongside grilled meats. Store leftovers in an airtight container in the refrigerator for up to 5 days.