Want more deliciousness? Follow me on X @TeresasRecipes for the latest culinary creations and kitchen adventures!

Eggplant Caponata

Name: Eggplant Caponata
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Eggplant', 'amount': '1 large, diced'}; {'ingredient': 'Tomatoes', 'amount': '2 cups, diced (fresh or canned)'}; {'ingredient': 'Red wine vinegar', 'amount': '3 tablespoons'}; {'ingredient': 'Green olives', 'amount': '1/2 cup, chopped'}; {'ingredient': 'Capers', 'amount': '2 tablespoons, rinsed and drained'}; {'ingredient': 'Onion', 'amount': '1 medium, diced'}; {'ingredient': 'Garlic', 'amount': '3 cloves, minced'}; {'ingredient': 'Olive oil', 'amount': '3 tablespoons, divided'}; {'ingredient': 'Fresh basil', 'amount': '1/4 cup, chopped'}; {'ingredient': 'Sugar', 'amount': '1 tablespoon'}; {'ingredient': 'Salt', 'amount': 'to taste'}; {'ingredient': 'Black pepper', 'amount': 'to taste'}

Eggplant Caponata is a vibrant and rustic Sicilian dish that brings together the rich flavors of eggplant, ripe tomatoes, briny olives, and tangy capers. This sweet-and-sour relish, often enjoyed as a part of antipasti, carries a delightful medley of Mediterranean tastes that will transport you straight to the sun-kissed shores of Italy. Perfect as a topping for bruschetta, a side dish, or even a light main course, Caponata is a versatile dish that celebrates seasonal ingredients and the art of Italian cooking. Historically, this dish reflects the culinary traditions of Sicilian cuisine, where the contrast of sweet and savory is a hallmark of many beloved recipes.

Servings: 6

Ingredients

Eggplant: 1 large, diced
Tomatoes: 2 cups, diced (fresh or canned)
Red wine vinegar: 3 tablespoons
Green olives: 1/2 cup, chopped
Capers: 2 tablespoons, rinsed and drained
Onion: 1 medium, diced
Garlic: 3 cloves, minced
Olive oil: 3 tablespoons, divided
Fresh basil: 1/4 cup, chopped
Sugar: 1 tablespoon
Salt: to taste
Black pepper: to taste

Instructions

Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Add the diced eggplant to the skillet and cook, stirring occasionally, until golden brown and softened, about 10 minutes. Remove the eggplant from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Once heated, add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.
Stir in the diced tomatoes, chopped green olives, capers, red wine vinegar, sugar, salt, and black pepper. Mix well to combine all ingredients.
Reduce the heat to low and let the mixture simmer for about 20 minutes, stirring occasionally, until the tomatoes have softened and the flavors have melded together.
Return the cooked eggplant to the skillet and stir in the chopped fresh basil. Cook for an additional 5 minutes to heat through.
Remove from heat and let cool slightly before serving.

Dietary Information

Servings: 6 • Dish Type: Appetizer/Side Dish • Prep Time: 15 minutes • Cook Time: 35 minutes • Calories: 150 • Fat: 10g • Carbs: 15g • Protein: 3g • Sodium: 300mg • Sugar: 5g