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

EatingWell Test Kitchen
Source: EatingWell Magazine, November/December 1993


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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.

  • 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.

  • Before serving, stir in parsley and season with salt, pepper and additional vinegar, if desired. Serve at room temperature.


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

Nutrition Facts

29 calories; protein 0.5g; carbohydrates 4.2g; dietary fiber 1.1g; sugars 2.7g; fat 1g; saturated fat 0.1g; vitamin a iu 105.7IU; vitamin c 2.7mg; folate 9.9mcg; calcium 7.7mg; iron 0.2mg; magnesium 6.8mg; potassium 107.4mg; sodium 85.2mg; added sugar 1g.

Reviews (1)

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Rating: 4 stars
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 few more olives than the recipe called for and used homemade sauce rather than any of the jarred stuff. Came out really good! Read More