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Eggplant Caponata

A traditional Italian mix of vegetables cooked in sweet and sour tomato sauce
Course Appetizer, Side Dish
Cuisine Italian
Keyword Eggplant Caponata
Prep Time 1 hour 15 minutes
Cook Time 40 minutes
Total Time 1 hour 55 minutes
Servings 4 people
Calories 350kcal
Author Authentic Italian Cuisine
Cost $ 8



  • 2 Large Eggplant 800gr.
  • 2 Red Onions
  • 4 Celery Stalks 300gr.
  • 100 gr. Unpitted Green Olives In Brine
  • 30 gr. Capers Rinsed under cold water
  • 300 gr. Chopped Tomatoes Fresh or canned
  • 40 gr. Granulated Sugar
  • 40 ml. Apple Cider Vinegar
  • Vegetables Oil for frying
  • 4 Tbsp Extra Virgin Olive Oil
  • Fresh chopped Parsley
  • Salt & Pepper



  • Wash the eggplants, then trim and cut them into 1-inch cubes.
  • Place cubes in a colander and sprinkle them with 2 tbsp of salt.
  • Place a plate on top, a weight, and leave for an hour to remove the bitter moisture.
  • Wash and dice celery stalks.
  • Cook the celery in salted boiling water for about 15 - 20 minutes until it is tender but still firm then, drain and set aside.
  • Pit and cut in half the olives.
  • Rinse the capers under cold water.
  • Cut the onions into thin slices.
  • Rinse the cubes under cold water, squeeze them with your hands and dry with a clean cloth.
  • Fry the eggplant cubes in vegetable oil a few at a time until golden brown.
  • Place them into a colander with kitchen paper to absorb the excess oil and, set aside.


  • In a large pan over low heat, heat 4 tablespoons of Extra Virgin Olive Oil.
  • Add onions and brown until soft.
  • Add celery, capers, and olive. Stir and let cook for about 5 minutes.
  • Add chopped tomatoes, season with salt and pepper and,
  • Let cook for 25 - 30 minute adding a splash of water if necessary.
  • When the sauce is cooked and begins to thicken, add the eggplants
  • Stir well all the ingredient and continue to cook for 2 - 3 minutes.
  • Add sugar and vinegar into the pan.
  • Stir well and continue to cook for another 5 minutes.
  • Turn off the heat, adjust salt if necessary then sprinkle chopped parsley and stir.
  • Let the eggplant caponata to cool.



Serve lukewarm or cold.