Author: Simple Foodie



Prep Time:
Cooking Time:
Servings: 6

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Caponata Recipe. The all-encompassing Sicilian dish. It can be a sauce for pasta, an amazing dip for bread, a relish for sandwich, or a meal in itself.


eggplant 2 lbs
salt 1 Tbsp
olive oil 1/4 cup
celery stalk 2 chopped
yellow onion 1 chopped
white wine vinegar 1/3 cup
sugar 1 Tbsp
plum tomatoes - canned 3 cups
tomato paste 2 Tbsps
caper 2 Tbsps
ripe olive 6 green - pitted, sliced
anchovy 1/4 lb cut in half
pine nut 1/2 cup toasted
salt 1/2 tsp to taste
black pepper 1/4 tsp to taste


  1. Slice off the ends of the eggplant and chop into 1 inch pieces. Place in a colander and sprinkle with salt. Toss and allow to drain for 1 hour.
  2. In a large sauté pan heat half of the olive oil over medium heat. Add the onion and celery. Sauté until the onion is translucent. Remove and add to a stockpot.
  3. Add the remaining olive oil to the sauté pan and sauté the chopped eggplant in batches for 10 minutes at a time.
  4. Add the eggplant to the stockpot.
  5. To the stockpot add the white wine vinegar, plum tomatoes, tomato paste, capers, and anchovy fillet. Bring to a boil and lower to a simmer. Cook covered for 15 to 20 minutes.
  6. Stir in the pine nuts. Add salt and pepper to taste.
  7. Allow to cool and serve at room temperature.