Traditional Sicilian Caponata with Eggplant, Olives & Capers
Sicilian caponata recipe with roasted eggplant, tomatoes, olives, and capers in a vinegar-forward agrodolce, no sugar added. Passed down as Vivian's caponata.
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Ingredients
- 2 medium eggplants cubed
- 1 onion finely chopped
- 2 celery stalks diced
- 2 cups tomatoes fresh or canned
- ½ cup green olives pitted
- 2 tablespoon capers
- 3 tablespoon red wine vinegar
- ½ cup olive oil
- 1 teaspoon Salt and pepper to taste
- 1 tablespoon Fresh parsley for garnish
- 1/2 tablespoon Chili paste or chili flakes (optional)
Instructions
- Cut the eggplant into cubes and lightly salt. Let rest for 20 minutes.
- Preheat the oven to 425°F (220°C). Spread the eggplant on a sheet pan and roast for 13 to 15 minutes, until golden at the edges.
- While the eggplant roasts, heat olive oil in a sauté pan and cook the onion and celery until soft and fragrant.
- Add the tomatoes and cook until the sauce thickens.
- Stir in the olives and capers, then add the vinegar to build the agrodolce base. Stir in chili paste or flakes here if using.
- Return the roasted eggplant to the pan and simmer for 5 to 10 minutes, until everything comes together.
- Cool for 10 to 12 minutes, then garnish with fresh parsley and a drizzle of olive oil before serving.
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
