Sicilian Eggplant Caponata

Sicilian caponata is made with golden fried eggplant, tomatoes, garlic, olives, capers, red wine vinegar, and fresh oregano for a delicious relish.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 54 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons white sugar
• salt to taste
• 1 clove garlic, minced
• ground black pepper to taste
• 2 tablespoons red wine vinegar
• 1 tablespoon tomato paste
• 1 medium onion, finely chopped
• 1 cup finely chopped celery
• 1 eggplant, peeled and cut into 1/2-inch cubes
• 12 green olives, pitted and coarsely chopped
• 1 teaspoon minced oregano
• 2 teaspoons minced fresh parsley, or to taste
• 0.25 cup olive oil, divided
• 1.5 cups canned plum tomatoes, drained and coarsely chopped
• 1.5 tablespoons drained capers

Recipe Instructions

Step 1

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.

Step 2

Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Step 3

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.

Step 4

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 3 to 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 4 to 5 minutes. Transfer the mixture to a bowl using a slotted spoon.

Step 5

Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 minutes.