This caponata is a vibrant mixture of fresh vegetables, including eggplant, onion, celery and tomatoes. Olives, capers, basil and pine nuts makes it special. Serve it as a side with fish or as a spread on rustic bread. Prepare it the night before serving if you can; it always tastes better the next day.

Sheilah Kaufman
Source: EatingWell Magazine, September/October 2011




Ingredient Checklist


Instructions Checklist
  • Heat 4 tablespoons oil in a 12-inch nonstick skillet over medium heat. Add eggplant and cook, stirring occasionally, until lightly browned and soft, 5 to 10 minutes. Transfer to a plate.

  • Heat the remaining 2 tablespoons oil in the pan. Add onion and cook, stirring frequently, until soft and lightly golden, 6 to 8 minutes. Stir in garlic and cook, stirring, for 30 seconds. (If the pan seems too dry, push the onion and garlic to the side, add a drizzle of oil, then continue cooking.)

  • Stir in celery; cook, stirring frequently, until softened and slightly golden, 5 to 7 minutes. Stir in tomatoes; cook, stirring, about 2 minutes. Return the eggplant to the pan; stir until well combined. Sprinkle sugar over the eggplant mixture (omit if using Chinese eggplant, which is naturally sweeter), stir to combine and cook for about 30 seconds. Stir in vinegar, salt and pepper. Taste and add 1 to 2 tablespoons vinegar, if desired. Stir in olives and capers; cook for 1 minute. Remove the pan from the heat. Stir in basil and pine nuts.


Make Ahead Tip: Cover and refrigerate for up to 3 days.

Tips: If you're using large, common globe eggplant, which can be more bitter than other varieties, salting beforehand can reduce bitterness. To salt: Place prepped eggplant in a large colander over a bowl and mix with 1 tablespoon salt. Top the eggplant with a plate weighted down with cans. Let sit for 30 minutes to 1 hour before using. Rinse well with cold water, then dry with paper towels.

Toast chopped, small or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition Facts

290 calories; protein 2.9g 6% DV; carbohydrates 13.9g 5% DV; dietary fiber 5.1g 20% DV; sugars 7.3g; fat 25.9g 40% DV; saturated fat 3.4g 17% DV; cholesterolmg; vitamin a iu 663.3IU 13% DV; vitamin c 12.4mg 21% DV; folate 54.5mcg 14% DV; calcium 47.1mg 5% DV; iron 1mg 5% DV; magnesium 41.7mg 15% DV; potassium 536.1mg 15% DV; sodium 492.2mg 20% DV; thiamin 0.1mg 10% DV.

Reviews (4)

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4 Ratings
  • 5 star values: 0
  • 4 star values: 4
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Rating: 4 stars
My parents are Sicilian and we love caponata. I added raisins to the recipe. It works well with the sour/sweet taste of the dish. Otherwise I used the recipe as written.... Read More
Rating: 4 stars
Great antipasto for a dinner party I made this as an appetizer for a recent dinner party. Everyone loved it including those that don't usually like eggplant. I served it with crostini. I used small eggplants and cut the sugar to 1 teaspoon. I probably could have gotten away with not using the sugar. Pros: easy to make delicious flavour Cons: a touch sweet for my palate Read More
Rating: 4 stars
So tasty! I have made this recipe several times. It received raves from my ladies golf league when I made it for our league potluck. The flavors are wonderful and it's packed with vegetables--a win-win. Pros: delicious Cons: labor-intensive Read More
Rating: 4 stars
yummy I'm of Sicilian decent and I've never had this. is so delicious. I toasted my bread slices in olive oil. This will be made for a party!!! Read More