Caponata Recipe - Sicilian Eggplant ♥ | A Veggie Venture: Caponata Recipe - Sicilian Eggplant ♥

Caponata Recipe - Sicilian Eggplant ♥

Caponata, the classic Sicilian spread of eggplant, onion, tomatoes, capers. Recipe, tips, Weight Watchers points at A Veggie Venture.
graphic button small size size 10 Today's easy vegetable recipe, the classic Sicilian spread called "caponata". It's just eggplant, onion and tomato cooked til soft, deepened with red wine vinegar and capers. Low carb! Weight Watchers friendly! Paleo! Seasonal! All that and not just vegan, "Vegan Done Real". graphic button small size size 10

No beating eggplant: it's cheap, healthful and cooks up in a million ways. Now meet my new favorite way to cook it, caponata, the spread, the 'scoop', the salad, the eggplant-tomato mix that there was no getting enough of this past week.

Serve it as a healthful appetizer or a side dish served at room temperature aside fish or pork or chicken. I served it with flatbread for an afternoon outing: very tasty, especially with feta and olives on the side.

UPDATE: For readers who respond to 'visual cues', please know that the size of the chopped vegetables in the photograph is good for a side dish. For an appetizer that's easy to spread, chop much smaller.

"Tastes great!" ~ Anonymous
"Looks and smells great." ~ Sunny
"Caponata was delicious as advertised ..." ~ Bill


Hands-on time: 25 minutes
Time to table: 1 hour
Makes 5 cups

1 tablespoon olive oil (reduced from 5 tablespoons, just not needed!)
1 large onion, diced
4 or more garlic cloves, chopped
1 anchovy, mashed (optional but wonderful)
1 large globe eggplant, tip and tail trimmed, skin on, cut into very small dice (the smaller it is, the easier it will be to spread on bread or crackers)

2 large fresh tomatoes, diced small
3 tablespoons red wine vinegar
2 tablespoons capers
Salt & pepper to taste

Kalamata olives (can be added with the tomato)
Fresh basil (can be stirred in after caponata is cooked and cooled)
Toasted pine nuts (these are traditionally used to sprinkle on top)

In a large pot or Dutch oven, heat the oil til shimmery on MEDIUM HIGH. Add the onion, garlic, anchovy and eggplant as they're prepped, stirring to coat with fat each time. Cook, stirring often, until eggplant has softened and become slightly brown, about 15 minutes. Add the tomato, vinegar and capers. Cover and let cook until eggplant and onion are very tender, about 15 minutes. Season to taste. Serve warm, at room temperature or refrigerate and serve cold.

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Still Hungry?


~ Beet Pesto ~
~ Green Chutney ~
~ Easy Easy Radish Spread ~
~ more appetizer recipes ~
~ more eggplant recipes ~
from A Veggie Venture

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~ Cucumber Dip with Feta ~
~ Herbed Ricotta with Roasted Cherry Tomatoes ~
~ more appetizer recipes ~
from Kitchen Parade, my food column

A Veggie Venture is home of eggplant lover and 'veggie evangelist' Alanna Kellogg and the
famous asparagus-to-zucchini Alphabet of Vegetables.
© Copyright Kitchen Parade 2008, 2014


Oh, I love caponata! Especially over crostini. Gorgeous photo, Alanna. Love the colors and depth of field.

First photo with your new camera? It looks great. And caponata is one of my favorites, especially with cold poached salmon or chicken cooked on the grill.

I have a hard time with eggplant. It is beautiful but I sometimes find the texture to be objectionable. Still I want to try this recipe. It sounds very versatile and I love the other flavors here. What's more the picture is quite appealing!

Camponata is one of my favorite ways to enjoy eggplant. Gotta love Sicilian flavors! Beautiful colors, Alanna.

I put several other ingredients in caponata: roasted and diced red bell pepper, chopped celery, white wine, a little sugar, and golden raisins or currants. I love the sweet-and-sour combination with eggplant. Anchovies, capers, and pine nuts are not optional with caponata, but essential to the blend of flavors!

The sweet and sour is what makes it for me. In addition to raisins and capers, I add a splash of balsamic vinegar for tang.

Tried it for the first time tonight .I added chopped red ,yellow and orange peppers and olives ...Tastes great !...thanks for the recipe!

Making it right now. All done. Alot of prepping to get the small dice. Looks and smells great. I am taking off the lid the last 5 minutes of cooking to get rid of the excess liquid from the tomatoes. Also added a small pinch of red pepper flakes.
I will serve it tomorrow for an appetizer on baked crostini French bread. I will heat it up just a bit to take chill off from the refrigerator before serving.

Will have left overs..... Maybe! If so will heat it up so it is hot and have it as a side dish with grilled lamb patties or put it on top of the patties on a roll.

Caponata was delicious as advertised, Alanna, with only suggestion from me being to reduce wine vinegar to one table spoon instead of three in order to make that ingredient an accent rather than salient component.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna