Sicilian Caponata

Reviewed by admin · Updated May 24, 2026
  • 15 min prep
  • 35 min cook
  • 50 min total
  • 6 servings
  • Home cook

Eggplant, capers, olives, vinegar, sweet onion. Best on day two, room temp.

Ingredients

6
  • 2 eggplants cubed and salted
  • 1 onion diced
  • 3 stalks celery diced
  • 1 can tomatoes crushed
  • 2 tbsp capers
  • 0.5 cup olives pitted
  • 3 tbsp red wine vinegar

Method

  1. Salt eggplant 30 min; pat dry. Sauté in batches until golden.

  2. Cook onion + celery in olive oil until soft.

  3. Add tomatoes, capers, olives, vinegar, a pinch of sugar. Simmer 15 min.

  4. Combine eggplant + sauce. Cool. Eat the next day.

Pair with

About the editor

admin

Editor at Sweet Basil Thyme