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Eggplant Caponata

A classic Sicilian dish that celebrates eggplant with sweet and tangy flavors, perfect as an appetizer, side dish, or main.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Appetizer, Side Dish
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 large eggplant diced into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 bell pepper diced (red or yellow)
  • 2 stalks celery diced
  • 1 can 14 ounces diced tomatoes, drained
  • 3 tablespoons capers rinsed
  • 1/4 cup balsamic vinegar
  • 1 tablespoon sugar optional, for sweetness
  • Salt and pepper to taste
  • Fresh basil for garnish

Equipment

  • Large skillet or saute pan
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Dice the eggplant into 1-inch cubes.
  2. Place the diced eggplant in a colander and sprinkle with salt. Let it sit for about 20 minutes.
  3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until fragrant and translucent, about 5 minutes.
  4. Stir in the bell pepper and celery, cooking for another 5 minutes until softened.
  5. Rinse the salt off the eggplant and pat it dry. Add it to the skillet, stirring to combine, and cook for 10 minutes until tender.
  6. Add the drained diced tomatoes and capers to the mixture.
  7. Pour in the balsamic vinegar and add sugar if desired. Let the mixture simmer for about 10 minutes.
  8. Season with salt and pepper to taste. Serve warm or let it cool to room temperature before garnishing with fresh basil.

Notes

Let the caponata sit for a few hours or overnight in the fridge to deepen the flavors.