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Simple Sicilian Caponata Recipes

Simple Sicilian Caponata Recipes

A classic Sicilian eggplant caponata made with sweet and tangy flavors, perfect as a side or appetizer.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2 cups eggplant, diced
  • 1 cup tomato sauce
  • 0.5 cup celery, chopped
  • 0.25 cup red onion, chopped
  • 0.33 cup green olives, sliced
  • 0.25 cup capers rinsed
  • 3 tablespoons red wine vinegar
  • 2 tablespoons sugar
  • 0.25 cup pine nuts toasted
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.25 cup fresh basil leaves chopped

Instructions

Preparation Steps

  • Heat olive oil in a large skillet over medium heat. Add diced eggplant and sauté until tender and lightly browned, about 10 minutes.
  • Add chopped celery and red onion to the skillet; cook for another 5 minutes until softened.
  • Stir in tomato sauce, olives, capers, red wine vinegar, and sugar. Simmer on low heat for 20 minutes, stirring occasionally.
  • Season with salt and black pepper. Remove from heat and stir in toasted pine nuts and fresh basil.
  • Let the caponata cool to room temperature before serving. It can be served on bread or as a side dish.

Notes

Best served chilled or at room temperature. Store leftovers in an airtight container for up to 3 days in the refrigerator.