Recipes Appetizers and Snacks Antipasto Recipes Eggplant Caponata (Sicilian Version) 4.9 (93) 77 Reviews 26 Photos Eggplant caponata is a delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread. Submitted by rocks_67 Updated on February 16, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 26 26 26 26 26 Prep Time: 30 mins Cook Time: 35 mins Additional Time: 30 mins Total Time: 1 hr 35 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 eggplant, peeled and cut into 1/2-inch cubes salt to taste ¼ cup olive oil, divided 1 cup finely chopped celery 1 medium onion, finely chopped 1 clove garlic, minced 1 ½ cups canned plum tomatoes, drained and coarsely chopped 12 green olives, pitted and coarsely chopped 1 ½ tablespoons drained capers 1 tablespoon tomato paste 1 teaspoon minced oregano 2 tablespoons red wine vinegar 2 teaspoons white sugar 1 teaspoon salt ground black pepper to taste 2 teaspoons minced fresh parsley, or to taste Directions Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry. Dotdash Meredith Food Studios Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer the mixture to a bowl using a slotted spoon. Dotdash Meredith Food Studios Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Dotdash Meredith Food Studios Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes. Dotdash Meredith Food Studios Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley. I Made It Print Nutrition Facts (per serving) 54 Calories 4g Fat 5g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 54 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 3% Sodium 297mg 13% Total Carbohydrate 5g 2% Dietary Fiber 2g 7% Total Sugars 2g Protein 1g 2% Vitamin C 5mg 5% Calcium 20mg 2% Iron 1mg 3% Potassium 179mg 4% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved