Side DishAppetizer

Vegan Caponata

Name: Vegan Caponata
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
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 finely chopped; 400 g crushed tomato; 50 g green olive pitted and roughly chopped; 2 tbsp caper rinsed and drained; 2 tbsp red wine vinegar; 1 tbsp granulated sugar; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh basil chopped (optional)

This classic Sicilian caponata features tender fried eggplant combined with a sweet and sour tomato sauce. It's a flavorful and versatile dish, perfect as a side or an appetizer.

An original recipe by Forkin

Total time: 1 hr 5 min
Serves: 4
Difficulty: Medium
Per serving: 225 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
1 pcsyellow onion, finely chopped
2 pcscelery stalk, finely chopped
400 gcrushed tomato
50 ggreen olive, pitted and roughly chopped
2 tbspcaper, rinsed and drained
2 tbspred wine vinegar
1 tbspgranulated sugar
0.5 tspsalt
0.25 tspblack pepper, freshly ground

for frying

60 mlolive oil

garnish

2 tbspfresh basil, chopped(optional)

Equipment

large skillet · paper towels · colander

The method

Step by step

1
Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20-30 minutes to draw out excess moisture.
About 25 min
Cook’s note: Salting helps remove bitterness and prevents the eggplant from absorbing too much oil during frying.
2
After resting, rinse the eggplant thoroughly under cold water and pat it very dry with paper towels.
About 2 min
3
Heat half of the olive oil in a large skillet or pot over medium-high heat.
About 1 min
4
Add the eggplant in batches, if necessary, and fry until golden brown and tender on all sides.
About 10 min
Cook’s note: Avoid overcrowding the pan to ensure even browning.
5
Remove the fried eggplant from the skillet and set aside on a plate lined with paper towels to drain excess oil.
About 1 min
6
Reduce the heat to medium and add the remaining olive oil to the same skillet.
7
Add the onion and celery to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
About 6 min
8
Stir in the crushed tomatoes, green olives, capers, red wine vinegar, and sugar.
About 1 min
9
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
About 18 min
10
Uncover the skillet, add the fried eggplant back into the sauce, and gently stir to combine.
About 1 min
11
Season with salt and black pepper to taste.
Cook’s note: Adjust sweetness and acidity if needed by adding a little more sugar or vinegar.
12
Serve warm or at room temperature, garnished with fresh basil if desired.
Cook’s note: Caponata often tastes even better the next day.

Per serving

Nutrition

68%Score

Calories: 224.7kcal
Protein: 3g
Carbs: 19.8g
Fat: 16.3g
Fibre: 6.5g
Sugar: 12.6g

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 until warmed through, or microwave in short bursts.