Description
Nonna’s Eggplant Caponata is a traditional Sicilian dish bursting with sweet, tangy, and savory Mediterranean flavors. This comforting eggplant stew is perfect as a side, spread, or main course — and it only gets better with time.
Ingredients
Scale
- 2 medium Eggplants, diced
- 1/3 cup Olive Oil
- 1 large Red Onion, thinly sliced
- 3 Garlic Cloves, minced
- 2 Celery Stalks, diced
- 2 tablespoons Tomato Paste
- 1 cup Diced Tomatoes
- 1/2 cup Green Olives, sliced
- 2 tablespoons Capers, rinsed
- 2 tablespoons Red Wine Vinegar
- 1 tablespoon Sugar
- Salt and Pepper, to taste
- 2 tablespoons Fresh Basil or Parsley, chopped
Instructions
- Dice the eggplant, salt generously, and let sit in a colander for 20 minutes. Pat dry.
- Heat half the olive oil in a skillet. Sauté eggplant in batches until golden and tender. Set aside.
- In the same skillet, heat the rest of the oil. Sauté onion and celery until soft, about 5 minutes.
- Add garlic and tomato paste. Cook for 2 minutes until fragrant.
- Add diced tomatoes, olives, capers, sugar, and vinegar. Stir well and return the eggplant to the pan.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until flavors are blended.
- Season with salt and pepper. Stir in fresh herbs and let cool slightly before serving.
Notes
- Letting the dish sit for a few hours or overnight deepens the flavor.
- Use both green and black olives for extra flavor dimension.
- Add raisins and pine nuts for a classic Sicilian variation.
- Serve warm, at room temperature, or chilled.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Sautéing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: eggplant caponata, sicilian appetizer, italian vegan recipe, mediterranean eggplant dish, nonna's recipes