Appetizers & Snackscoleycooks5.0
The Best Sicilian Eggplant Caponata
Eggplant Caponata is a traditional Sicilian dish with a sweet and sour flavor known as "agrodolce" in Italian. It's a rustic eggplant salad made with olives, tomatoes, celery, pine nuts, raisins and plenty of other flavorful ingredients. This traditional eggplant caponata recipe makes a wonderful antipasto, side dish or condiment to go along with your favorite Italian meals.
👥 1 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min🔥 Cook: 45 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- skillet
- pot
📝 Preparation Steps
1
Preheat the oven to 425℉ and line 2 sheet pans with parchment paper.* (see note)
2
Toss the eggplant with ½ cup olive oil, then spread out into an even layer on the sheet pans. Bake until golden brown, about ⏱️ 20-25 minutes, tossing once about half way through to ensure even browning. In the meantime, prep the rest of your ingredients. Transfer the browned eggplant to paper towels to drain, then sprinkle with salt.
eggplant (cut into 1-inch cubes)2 poundssalt (to taste)
3
Heat a medium-large pot or high-sided skillet over medium heat, then add the remaining 3 tbsp olive oil and the onions and celery. Season with salt, then cook until just starting to lightly brown, about ⏱️ 10 minutes. Add garlic, cook for one minute more, then add tomato paste and water. Cook until the water has mostly evaporated and the tomato baste starts to caramelize. Add the tomatoes, then simmer for ⏱️ 10 minutes.
salt (to taste)garlic (very thinly sliced)2 clovestomato paste3 tablespoons
4
Add the olives, capers, vinegar, raisins and sugar, then cook until thickened, about another ⏱️ 15 minutes. Be sure to give it a stir every so often to prevent the bottom from burning. Turn off the heat, then add the eggplant, basil, parsley and pine nuts. Stir until everything is well combined, then taste and adjust seasoning as needed. Let cool to room temperature, then serve.
sugar2 tablespoonseggplant (cut into 1-inch cubes)2 poundspine nuts (toasted until golden and cooled)3 tablespoons
5
Leftovers can be stored in the refrigerator for up to a week.
Nutrition Facts
calories
1088 kcal
fat Content
47 g
serving Size
1 serving
fiber Content
42 g
sugar Content
108 g
sodium Content
3822 mg
protein Content
23 g
cholesterol Content
0.4 mg
carbohydrate Content
166 g
saturated Fat Content
6 g
unsaturated Fat Content
36 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...