How to Make Sicilian Eggplant Caponata | Easy Recipe | Packed with Flavor | Vito’s Italian Cucina

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier with a higher smoke point.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Black olives are often less expensive and still flavorful.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Apple cider vinegar is a cost-effective alternative with a similar acidity.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup can be a more affordable sweetener.

Start by heating a pan and adding olive oil to it.

Add diced eggplant to the pan and begin frying, stirring occasionally.

If the eggplant soaks up the olive oil, add more olive oil on top while cooking.

In a separate pan, add more olive oil and then add diced red bell peppers; cook until they look terrific and then turn off the heat.

Check the eggplant; it should be translucent when done. Cook for another minute if needed.

Combine the cooked eggplant and red bell peppers in one pot.

Add more olive oil to the pan and turn the heat back on.

Add diced celery and chopped white onion to the pan and cook until softened.

Mix together red wine vinegar, tomato sauce, and sugar in a separate bowl.

Add diced tomatoes and green olives to the pan with the celery and onion.

Combine all ingredients in the pot, including the previously mixed tomato sauce, vinegar, and sugar.

Add capers to the mixture, adjusting the amount to taste, and stir everything together.

Let the mixture settle and heat through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary