Go Back

Sicilian Eggplant Caponata

Caponata, a classic Sicilian dish, consists of diced eggplant and veggies in a olive and caper sweet and sour sauce. Caponata can be served as-is or on top of sliced bread.

Author Emily Weeks, RDN, LD


  • 1 large eggplant
  • 2 Tbsp olive oil
  • 1/2 white onion, diced small
  • 2 stalks of celery, diced small
  • 1 red bell pepper, diced small
  • 2 tsp minced garlic
  • 1 15-oz can crushed tomatoes
  • 1 tsp salt
  • 1 Tbsp capers
  • 2 Tbsp green olives, pitted and minced
  • 2 Tbsp white sugar
  • 2 Tbsp white wine vinegar
  • french baguette for serving
  • freshly grated Parmesan cheese for serving


  1. Preheat your oven to 450 degrees F. 

  2. Cut the eggplant in half and use a sharp knife to score down the middle (do not cut directly through the eggplant). Place flesh side down onto a baking sheet and roast for 15 minutes. 

  3. In a large skillet over medium heat, add the olive oil, onion, celery, red bell pepper and garlic. Sautee until the vegetables are tender, about 5-7 minutes. 

  4. Scoop out the roasted eggplant from it's skin and dice into small pieces. Add to the skillet along with the garlic. 

  5. Add the can of crushed tomatoes and the salt and stir well. Cook on medium-low for about 10 minutes, until the tomato juices begin to cook off. 

  6. Add the capers, olives, sugar, and white wine vinegar. Let simmer on low for about 30 minutes, stirring often, until the mixture is very thick. Remove from heat and allow to cool to room temperature. 

  7. To serve, add a spoonful of caponata to a slice of baguette and top with freshly grated Parmesan cheese. Enjoy!