Eggplant Caponata

Nourishing Sicilian vegetarian dish of eggplants and tomatoes is a bit spicy with just a right amount of sweet. You don't believe me? Try it!
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes


  • 1 large Eggplant
  • 1 small Onion diced
  • 1 can 16 oz Diced Tomatoes
  • 1/3 cup pitted Green Olives sliced (optional)
  • 1 tablespoon Capers optional
  • 1 teaspoon Crushed Red Pepper
  • 1 Celery stalk diced
  • 1 tablespoon Olive Oil
  • 1 tablespoon Vegetable Oil
  • 1 tablespoon Vinegar
  • 1 tablespoon Basil fresh or dry
  • ½ teaspoon Sugar
  • Salt to taste


  • Clean and dice eggplant, but do not peel. Sprinkle lightly with salt and set aside for 30 minutes to draw out the moisture.
  • In a saucepan sauté onions until softened. Add diced tomatoes with juices and cook until it thickens.
  • Meanwhile, rinse eggplant with hot water (removes bitterness) and pat dry with paper towels.
  • In a large skillet over high heat, heat the olive and vegetable oil. Quickly fry the eggplant pieces until browned.
  • Add the chopped celery and fry tree more minutes.
  • Pour in the tomato sauce, olives, capers and salt to taste. Mix well and sauté for five minutes. Add sugar, vinegar, basil and crushed red pepper. Lower heat; simmer for five minutes. Serve.


Serve with crusty bread for a hearty appetizer, warm or cold, as a side dish or vegetarian main dish alongside mashed potatoes or pasta.