Eggplant Caponata is a traditional Sicilian dish that has been enjoyed for centuries. This delicious and hearty vegetable stew is made with eggplant, tomatoes, onions, celery, capers, olives, and vinegar, all cooked together until they form a flavorful and aromatic dish.

– white onion – celery stalks – salted capers – green pitted olives – pine nuts – tomato passata

– extra virgin olive oil – white wine vinegar –  sugar – vegetable oil for frying  – coarse salt – salt and pepper

How to Make It


Cut the eggplants into small cubes and place them in a colander. Sprinkle them with the coarse salt and let them drain for at least 30 minutes.

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Meanwhile, make the sweet and sour sauce. Mix the vinegar and sugar in a bowl and set aside. Then rinse the eggplants with plenty of cold water and dry them with a kitchen towel.


Heat the oil in a frying pan with a high side, add a few eggplants at a time and fry for a few minutes. When golden brown, drain with a skimmer and place on a tray lined with absorbent paper to remove excess oil, then set aside.


Sauté until the onion is soft and golden, then add the celery and capers. Stir and cook over medium heat for a few minutes.

Now add the olives and pine nuts. Finally add the tomato passata.



Stir, cover and simmer over low heat for 20 minutes. Add a pinch of salt if necessary, then add the sweet and sour sauce. Increase the heat to medium, stir, and cook until the vinegar smell has evaporated (about 2 or 3 minutes).


Turn off the heat and add the fried eggplants. Mix well. Your eggplant caponata recipe is ready! Place the caponata in an baking pan and leave to cool at room temperature.

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