How to Cook Eggplant Caponata: Sicily in One Pan

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits with a high smoke point.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are often less expensive and still add a briny flavor.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is often more affordable and has a similar acidity.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can provide sweetness at a lower cost.

Cut off the top of the eggplant and slice slits down the sides.

Cube the eggplant into small pieces.

Heat sunflower oil in a large pan for frying the eggplant in small batches to avoid overcrowding.

Fry the eggplant until golden and crispy, then place on a paper towel to drain excess oil.

In a large pan, heat a generous amount of olive oil.

Sauté chopped onion and celery until soft.

Add 2 tablespoons of tomato paste and mix it with the sautéed vegetables for 1-2 minutes.

Add sliced cherry tomatoes, green olives (some whole, some sliced), and capers to the pan.

Add a shot of white wine vinegar and sugar to create a sweet and sour flavor.

Let the mixture simmer for a few minutes to allow the tomatoes to break down.

Add the fried eggplant to the pan and mix to combine with the sauce.

Season with salt, pepper, and fresh basil before serving.

Let the caponata cool for 15-20 minutes before serving with bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary