Side DishAppetizer

Caponata

Name: Caponata
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 servings
Cuisine: italian
Ingredients: 500 g eggplant diced into 1-inch cubes; 60 ml olive oil; 1 pcs yellow onion finely chopped; 2 pcs celery stalk thinly sliced; 2 clove garlic minced; 200 g crushed tomatoes; 50 g green olive pitted and roughly chopped; 1 tbsp caper rinsed and drained; 2 tbsp red wine vinegar; 1 tbsp sugar; 10 g fresh basil chopped (optional); 1 tsp salt; 0.5 tsp black pepper

This classic Sicilian caponata features tender eggplant and crisp celery in a tangy-sweet agrodolce sauce. It's a versatile side dish that can also be enjoyed as an appetizer or light main course.

An original recipe by Forkin

Total time: 1 hr
Serves: 4
Difficulty: Medium
Per serving: 223 kcal

VeganVegetarianGluten-free

Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 geggplant, diced into 1-inch cubes
60 mlolive oil
1 pcsyellow onion, finely chopped
2 pcscelery stalk, thinly sliced
2 clovegarlic, minced
200 gcrushed tomatoes
50 ggreen olive, pitted and roughly chopped
1 tbspcaper, rinsed and drained
2 tbspred wine vinegar
1 tbspsugar
1 tspsalt
0.5 tspblack pepper

garnish

10 gfresh basil, chopped(optional)

Equipment

large skillet · paper towels · pot · colander

The method

Step by step

1
Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20 minutes to draw out excess moisture.
About 20 min
Cook’s note: Salting the eggplant helps reduce bitterness and prevents it from absorbing too much oil during cooking.
2
After 20 minutes, rinse the eggplant thoroughly under cold water and pat it very dry with paper towels.
About 2 min
Cook’s note: Ensure the eggplant is completely dry to achieve a good sear and avoid splattering oil.
3
Heat half of the olive oil in a large skillet or pot over medium-high heat.
About 1 min
4
Add the dried eggplant and cook, stirring occasionally, until it is softened and lightly browned, about 8-10 minutes.
About 10 min
Cook’s note: Cook in batches if necessary to avoid overcrowding the pan, which can steam the eggplant instead of browning it.
5
Remove the cooked eggplant from the skillet and set it aside.
6
Add the remaining olive oil to the same skillet over medium heat.
7
Add the yellow onion and celery and cook until softened, about 5-7 minutes.
About 7 min
8
Stir in the garlic and cook for another minute until fragrant.
About 1 min
Cook’s note: Be careful not to burn the garlic.
9
Return the cooked eggplant to the skillet.
10
Add the crushed tomatoes, green olives, capers, red wine vinegar, sugar, salt, and black pepper.
11
Stir everything together, bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Stir occasionally to prevent sticking.
12
Taste and adjust seasonings as needed, adding more salt, pepper, vinegar, or sugar to balance the flavors.
About 1 min
13
Garnish with fresh basil before serving, if desired.
Cook’s note: Caponata can be served warm or at room temperature, and often tastes even better the next day.

Per serving

Nutrition

67%Score

Calories: 222.7kcal
Protein: 2.8g
Carbs: 19.3g
Fat: 16.2g
Fibre: 6.2g
Sugar: 11.3g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover caponata in an airtight container in the refrigerator.

Reheating

Gently reheat on the stovetop over low heat or in the microwave until warmed through.