Caponata: a Sicilian eggplant delicacy


Author: Suzanne van Souvy

Persons: 4

Temperature: 1

Cooking time: 20 minutes

Prep time: 45 minutes


  • 2 large eggplants
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 stalks celery, cut into small pieces
  • 1 red pepper, diced
  • 50 grams green olives, pitted and halved
  • 2 tablespoons capers
  • 3 tomatoes, diced
  • 2 tablespoons red wine vinegar
  • 1 teaspoon of sugar
  • Olive oil
  • Salt and pepper


  1. Step 1 -

    Cut the aubergines into cubes and sprinkle them with salt. Let them sit for 30 minutes, then rinse and pat dry. Heat olive oil in a large pan and fry the aubergine cubes until golden brown. Remove them from the pan and set aside.

  2. Step 2 -

    In the same pan, add a little more oil and fry the onion, garlic, celery and pepper until soft.

  3. Step 3 -

    Add the tomatoes, olives and capers and simmer for 5 minutes.

  4. Step 4 -

    Add the eggplant back to the pan, along with the vinegar and sugar. Stir well and simmer for another 10 minutes over low heat.

  5. Step 5 -

    Season with salt and pepper and let the caponata cool before serving.

    Serve the caponata chilled as a starter or side dish with some crusty bread.

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