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Caponata, a Sicilian Eggplant Dish

Caponata, a Eggplant Dish

Caponata is a traditional Sicilian dish using eggplant

Prep Time 30 minutes
Servings 6
Author whatsmickeycooking


  • 1 large Globe eggplant
  • 5 medium Ripe Roma tomatoes (sauce tomatoes)
  • 3 large Celery Stalks
  • 1 medium Red onion
  • 2 small Scallions
  • 3/4 cup Pitted black olives
  • 2 tbls Pignoli nuts
  • 2 tbls White wine vinegar
  • 1 tbls Sugar
  • 2 tbls + for drizzling Extra virgin olive oil
  • Sea Salt and fresh ground pepper to taste
  • 1/4 cup water as needed
  • 1/4 cup Shredded fresh basil


  1. Cut the eggplant into 3/4"-1" cubes and place on parchment paper or aluminum foil, drizzle with olive oil, salt and pepper, place in a 375F oven and bake for approximately 20-25 minutes, turn the eggplant halfway through so that it browns on all sides

  2. While the eggplant is baking, finely chop the onions and scallions, cut the celery into 1/4 cubes and the tomatoes into 1/2" cubes

  3. In a non stick skillet, add 2 tbls of olive oil, add the onions, scallions, celery, and tomatoes, cook on a medium heat while the eggplant is baking until the vegetables especially the celery becomes soft to the bite.

  4. Remove the eggplant from the oven, add the eggplant to the softened vegetables , then add the vinegar,sugar, salt and pepper to taste.  Add the pignoli, olives, a little water, cook until the vinegar and sugar meld together and is absorbed  into the vegetable mixture. Top with chopped basil

  5. Caponata can be served hot or at room temperature

    Caponata, a Sicilian Eggplant Dish