Caponata (Eggplant salad)

Name: Caponata (Eggplant salad)
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
Yield: 6
Ingredients: Eggplant 2.2 lbs; Celery 0.9 lb; White onions 0.5 lb; Cluster tomatoes 0.4 lb; Green olives in brine pitted 0.4 lb; Salted capers rinsed 1.75 oz; Pine nuts 1.75 oz; Sugar &frac13; cup; White wine vinegar ¼ cup; Basil to taste; Tomato paste 2 ½ tbsp; Extra virgin olive oil to taste; Fine salt to taste; Extra virgin olive oil to taste

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553

Calories per serving

Gluten Free
Lactose Free
Vegetarian
Vegan

Energy Kcal 553
Carbohydrates g 31.7
of which sugars g 31.5
Protein g 10.3
Fats g 42.7
of which saturated fat g 6.22
Fiber g 10.9
Sodium mg 702

Difficulty: Easy
Prep time: 40 min
Cook time: 40 min
Serving: 6
Cost: Low
Note + rest time in the refrigerator

PRESENTATION

Fresh color and bold taste make eggplant caponata a favorite at family get-togethers or whenever people crave those classic Mediterranean flavors—honestly, most home cooks find themselves going back for seconds. This sweet and sour eggplant creation really pops with that tangy lift from vinegar, hints of sweet raisin, and a rich, savory bite thanks to olives and capers. Every spoonful of this Sicilian eggplant salad feels like a vacation in a bowl, with the soft texture and flavorful punch you expect from a great ITALIAN delight. Served as a vegan appetizer or as the main event alongside crusty bread (sometimes families love using it to top chicken too), the nice, vibrant look with those colorful vegetables always gets people talking. Salty, good and balanced—really works well for anyone who loves variety on their table (especially when you're looking for that satisfying mix of flavors and a little something different for dinner).

Busy families appreciate the way this traditional Sicilian dish fits right into all sorts of routines, whether it's for a sunny picnic, an easy lunch spread, or one of those relaxed weeknight dinners when you want to eat something fun but filling. What helps is the versatility—Italian eggplant dish fans serve it cold for a refreshing twist, but honestly, served warm it’s still DELICIOUS (sometimes people can’t believe how good either option tastes). As a quick summer appetizer or an extra on your buffet, this Caponata recipe adapts easily—some folks even add a dash of pine nuts or a sprinkle of fresh basil for a moist aromatic lift. Easy to share, easy to love, caponata tends to bring smiles around the table, and the fluffy texture stands out next to grilled meats or tossed into a salad. Expect platefuls to disappear fast... because this special dish gives every meal that genuine, joyful Sicily feeling and keeps everyone happily reaching for more.

INGREDIENTS

553

Calories per serving

Eggplant 2.2 lbs (1 kg)

Celery 0.9 lb (400 g)

White onions 0.5 lb (250 g)

Cluster tomatoes 0.4 lb (200 g)

Green olives in brine 0.4 lb (200 g) - pitted

Salted capers 1.75 oz (50 g) - rinsed

Pine nuts 1.75 oz (50 g)

Sugar ⅓ cup (60 g)

White wine vinegar ¼ cup (60 g)

Basil to taste

Tomato paste 2 ½ tbsp (40 g)

Extra virgin olive oil to taste

Fine salt to taste

for frying the eggplant: Extra virgin olive oil to taste

Preparation

How to prepare Caponata (Eggplant salad)

To make caponata (eggplant salad), first clean the onion and slice it thin 1. Trim the celery and cut it into thin slices 2. Cut the green olives in half and remove the pits 3.

Wash and dry the eggplants, trim and cut them into approx. 1-inch (2.5 cm) thick pieces 4. Do the same with the tomatoes 5. Heat a frying pan and toast the pine nuts for a few minutes 6

until they are golden in color 7. Now take your eggplants: put the olive oil in a high-sided pan and heat it, pour a few eggplant pieces in at a time and fry them for a few minutes 8. Once they are golden, drain them with the skimmer and place them on a tray lined with absorbent paper to remove excess oil 9, then set aside.

In a large pan pour a generous round of olive oil, heat it and then pour in the onion 10. Fry well until the onion has a light golden color, then add the celery 11; let it brown well, then add the capers 12,

olives 13, roasted pine nuts 14 and tomatoes 15.

Brown for a few moments, then cover with the lid 16 and cook over low heat for 15-20 minutes. In the meantime, prepare the sweet-and-sour sauce: pour the vinegar, tomato paste 17 and sugar 18 into a small pot.

Mix well with a teaspoon 19 and, after 15-20 minutes of cooking, add salt and pour the sauce into the pan 20. Turn up the heat and stir until the smell of vinegar has evaporated. Turn off the flame, add the fried eggplant 21

and sprinkle with plenty of basil 22. Mix everything well 23, transfer the caponata (eggplant salad) in an ovenproof dish and put it in the fridge. This dish should be served cold or at room temperature and will taste even better the next day.

Storage

The caponata can be stored in the refrigerator for up to 2-3 days, in a glass container covered with plastic wrap. Before serving, however, bring it to room temperature and keep it out of the fridge for a couple of hours!

Tips

In Palermo, caponata may be served with floured and fried baby octopus; another common variation is to add thin slices of sweet pepper, which you will fry together with the eggplant. Try them yourself!

Interesting fact

There is much dispute about the name "caponata": some claim it comes from the word Capone, the Sicilian dialect for mahi-mahi, a fish with lean and fine meat served on aristocratic tables and seasoned with a sweet and sour sauce. The people who did not have or could not afford this type of fish, found eggplant to be an excellent substitute, thus creating the recipe for caponata. Others trace the term Caponata back to the Latin word Caupona - Cauponium, which means tavern. The tavern was in fact the meeting place where sailors would go to after work to refresh themselves with a glass of wine and simple but tasty food, reminiscent of this dish. This ancient dish is widespread throughout the Mediterranean and is known in many variations; at least 37 versions can be found in Sicily alone!

For the translation of some texts, artificial intelligence tools may have been used.