Simple Sicilian Caponata

Simple Sicilian Caponata


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Add a classic Sicilian dish into your dinner lineup this week! Enjoy a tasty medley that includes tender bites of eggplant, celery, tomato, and green olives.

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Time needed

30 min cooking

Serving Size / Yield

4 servings


  • 6 T. olive oil
  • 1 lb. eggplant, peeled and diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 3 tomatoes, diced
  • 1 T. sugar
  • 1 T. red wine vinegar
  • Salt and pepper to taste
  • ¼ C. sliced green olives
  • 1 T. capers, rinsed
  • 2 T. toasted pine nuts

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In a large skillet, heat 4 tablespoons of oil and sauté eggplant for 10 minutes until golden brown. Add remaining oil and add in onion and garlic; cook until softened. Stir in celery and tomatoes. Cook until tender and stir in sugar, vinegar, salt, and pepper. Add in olives, capers, and pine nuts, heat briefly, and serve.

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