❈ Caponata ❈

❈ Caponata ❈
AuthorArtem OlivaCategoryDifficultyAdvanced

This traditional Sicilian recipe is made of eggplant stewed with tomatoes, onions, capers,
and olives. The caramelized eggplant gives this dish a sweet and sour flavor.

Yields4 Servings
Prep Time1 hr 5 minsCook Time40 minsTotal Time1 hr 45 mins
18 Minutes

 3 Medium Eggplant, cut into ½-inch (1.25cm) cubes (about 1.5lb/680g)
 ½ tsp Salt
 1 Medium Onion (red or white), Chopped
 1 tbsp Dried Oregano
 ½ cup Green Olives, pitted and halved
 2 tbsp Capers, Rinsed
 3 Medium Tomatoes
 2 tbsp Red Wine Vinegar
 2 tbsp Granualated Sugar
 1 pinch Salt (to taste)
 1 Freshly Ground Black Pepper (to taste)
 2 tbsp Chopped Fresh Basil
 1 tbsp Toasted Pine Nuts (optional)

1

Place the eggplant in a large colander. Sprinkle ½ teaspoon sea salt over
the top and set the eggplant aside to rest for about an hour.

2

Add the olive oil to a large pan over medium heat. When the oil starts
to shimmer, add the eggplant and sauté until it starts to turn golden
brown, about 5 minutes. Add the onions and continue sautéing until the
onions become soft.

3

Add the oregano, olives, capers, and tomatoes (with juices) to the pan.
Reduce the heat to medium-low and simmer for about 20–25 minutes.

4

While the onions and tomatoes are cooking, combine the vinegar and
sugar in a small bowl. Stir until the sugar is completely dissolved, then
add the mixture to the pan. Continue cooking for 2–3 more minutes or
until you can no longer smell the vinegar and then remove the pan from
the heat.

5

Season the mixture to taste with salt and black pepper. Just prior to
serving, top each serving with a sprinkle of chopped basil and toasted
pine nuts, if using. Store in the refrigerator for up to 3 days.

TIP: Soaking the eggplant in salt helps remove the bitterness and also limits the absorption of oil. (This dish is even more delicious served the next day with bread!)

Nutrition Facts

Servings 4


Amount Per Serving
Calories 235
% Daily Value *
Total Fat 16g25%
Saturated Fat 2g10%
Total Carbohydrate 20g7%
Protein 3g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

 

 

Ingredients

 3 Medium Eggplant, cut into ½-inch (1.25cm) cubes (about 1.5lb/680g)
 ½ tsp Salt
 1 Medium Onion (red or white), Chopped
 1 tbsp Dried Oregano
 ½ cup Green Olives, pitted and halved
 2 tbsp Capers, Rinsed
 3 Medium Tomatoes
 2 tbsp Red Wine Vinegar
 2 tbsp Granualated Sugar
 1 pinch Salt (to taste)
 1 Freshly Ground Black Pepper (to taste)
 2 tbsp Chopped Fresh Basil
 1 tbsp Toasted Pine Nuts (optional)

Directions

1

Place the eggplant in a large colander. Sprinkle ½ teaspoon sea salt over
the top and set the eggplant aside to rest for about an hour.

2

Add the olive oil to a large pan over medium heat. When the oil starts
to shimmer, add the eggplant and sauté until it starts to turn golden
brown, about 5 minutes. Add the onions and continue sautéing until the
onions become soft.

3

Add the oregano, olives, capers, and tomatoes (with juices) to the pan.
Reduce the heat to medium-low and simmer for about 20–25 minutes.

4

While the onions and tomatoes are cooking, combine the vinegar and
sugar in a small bowl. Stir until the sugar is completely dissolved, then
add the mixture to the pan. Continue cooking for 2–3 more minutes or
until you can no longer smell the vinegar and then remove the pan from
the heat.

5

Season the mixture to taste with salt and black pepper. Just prior to
serving, top each serving with a sprinkle of chopped basil and toasted
pine nuts, if using. Store in the refrigerator for up to 3 days.

TIP: Soaking the eggplant in salt helps remove the bitterness and also limits the absorption of oil. (This dish is even more delicious served the next day with bread!)
❈ Caponata ❈