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Eggplant Caponata

This easy Eggplant Caponata Recipe is a classic Sicilian one-pan Italian dish made with fried eggplant, tomatoes, olives, capers, and a sweet-and-sour agrodolce sauce. Rich, tangy, and deeply flavorful, it’s perfect served cold or at room temperature with crusty bread.
Eggplant Caponata Recipe – Authentic Sicilian One-Pan Italian Dish
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Course Appetizer, Side Dish
Cuisine Italian, Sicilian
Servings 4 people
Calories 240 kcal

Equipment

  • Large Frying Pan
  • Heavy Skillet or Saute Pan
  • Sharp Knife
  • Cutting Board
  • Paper Towels

Ingredients
  

  • 2 large eggplants cut into medium cubes
  • 1/2 cup sunflower oil for frying eggplant
  • 3 tbsp olive oil extra virgin preferred
  • 1 medium onion finely diced
  • 2 stalks celery finely diced
  • 2 tbsp tomato paste
  • 1 cup cherry tomatoes halved
  • 1/3 cup green olives pitted, some sliced
  • 2 tbsp capers rinsed
  • 3 tbsp white wine vinegar
  • 1 tbsp sugar
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp black pepper freshly ground
  • 1/4 cup fresh basil roughly chopped

Instructions
 

  • Cube the Eggplant: Cut off the top of each eggplant. Slice vertical slits lengthwise, then turn and slice crosswise to create evenly sized cubes. Keeping the cubes uniform ensures even frying and better texture.
  • Fry the Eggplant: Heat sunflower oil in a large frying pan over medium-high heat. Fry eggplant cubes in small batches, avoiding overcrowding. Cook until golden and crispy on all sides, about 6–8 minutes per batch. Transfer to paper towels to drain excess oil.
  • Sauté Onion and Celery: In a separate large skillet, heat olive oil over medium heat. Add diced onion and celery. Sauté gently until soft and translucent, about 5–7 minutes, without browning.
  • Build the Tomato Base: Add tomato paste to the pan with onions and celery. Stir continuously and cook for 1–2 minutes to deepen the flavor and evenly coat the vegetables.
  • Add Tomatoes, Olives, and Capers: Stir in cherry tomatoes, olives, and capers. Cook for 3–4 minutes until the tomatoes begin to soften and release their juices.
  • Create the Agrodolce: Pour in white wine vinegar and sprinkle in the sugar. Stir well and let the mixture simmer for 2–3 minutes, allowing the sweet-and-sour flavors to balance.
  • Combine Eggplant: Gently fold the fried eggplant into the sauce. Stir carefully so the eggplant absorbs the flavors without breaking apart. Cook for another 2–3 minutes.
  • Season and Finish: Turn off the heat. Season with salt and black pepper to taste, then add fresh basil. Mix gently to combine.
  • Cool Before Serving: Allow the caponata to cool for at least 15–20 minutes. This resting time enhances flavor. Serve cold or at room temperature with crusty bread.

Notes

🔹 Caponata tastes even better the next day after flavors meld.
🔹 Store leftovers in an airtight container in the fridge for up to 4 days.
🔹 Traditionally served as an appetizer with bread or alongside Italian meals.

Nutrition

Calories: 240kcalCarbohydrates: 22gProtein: 4gFat: 17gSaturated Fat: 2gSodium: 520mgPotassium: 480mgFiber: 6gSugar: 8gVitamin A: 6IUVitamin C: 18mgCalcium: 4mgIron: 8mg
Keyword Agrodolce, Eggplant Caponata Recipe, Italian Eggplant Dish, One-Pan Italian Recipe, Sicilian Caponata
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