November/December 1993

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This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.

"Thought this was a really nice version of caponata. The only complaint I heard was that it was a little too tangy from the red wine vinegar, which I really liked, but was too much for others. May just cut that back next time. Also used a...

Makes: About 2 cups

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Total Time:


  • 1 eggplant, (1 pound)
  • 2 teaspoons extra-virgin olive oil
  • 1 onion, finely chopped
  • 1/2 cup tomato sauce
  • 1/4 cup dry white wine
  • 1/4 cup red-wine vinegar
  • 1 small stalk celery, finely chopped
  • 6 black olives, such as Kalamata, pitted and finely chopped
  • 1 tablespoon drained capers, rinsed and finely chopped
  • 1 1/2 tablespoons sugar
  • 3 tablespoons chopped fresh parsley
  • Salt & freshly ground pepper, to taste


  1. Preheat oven to 400°F. Pierce eggplant with a fork in several places and set on a baking sheet. Bake until the eggplant is soft when pressed, 30 to 40 minutes. Cool for 5 minutes. Peel off skin and discard. Finely chop the pulp.
  2. Heat oil in a large saucepan over medium heat. Add onion and cook until softened and beginning to color, about 5 minutes. Add the eggplant, tomato sauce, wine, vinegar, celery, olives, capers and sugar; simmer, stirring often, until thickened, 10 to 15 minutes. Chill.
  3. Before serving, stir in parsley and season with salt, pepper and additional vinegar, if desired. Serve at room temperature.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days.


Per 2-tablespoon serving: 29 calories; 1 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g added sugars; 1 g protein; 1 g fiber; 89 mg sodium; 112 mg potassium.

Exchanges: Free Food

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