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Sicilian Eggplant Caponata Recipe

Sicilian Eggplant Caponata Recipe

A flavorful Sicilian eggplant dish, perfect as a spread or side.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1 large eggplant Cubed and salted
  • 1.5 cup zucchini Diced
  • 1 cup bell pepper Chopped
  • 1 cup onion Chopped
  • 1 cup tomatoes Diced, canned or fresh
  • 0.5 cup green olives Sliced
  • 0.25 cup capers Rinsed
  • 0.25 cup olive oil For sautéing
  • 2 tablespoon red wine vinegar For acidity
  • 1 teaspoon sugar To balance flavors
  • 0.5 teaspoon black pepper To taste

Instructions

Preparation Steps

  • Start by salting the cubed eggplant and letting it sit for 20 minutes.
  • Rinse the eggplant and pat it dry. In a large skillet, heat olive oil over medium heat.
  • Sauté the onion and bell pepper until soft, about 5 minutes.
  • Add zucchini and eggplant. Cook for an additional 10 minutes until tender.
  • Stir in tomatoes, olives, capers, red wine vinegar, and sugar. Cook for another 10 minutes.
  • Season with black pepper and adjust seasoning as desired. Serve warm or at room temperature.

Notes

This dish can be served as a dip with bread or as a side with grilled meats.