Country of Origin - Italy
Preparation Time45 minutes
Cooking Time2 hours
Tags vegan delicious vegetarian


This dish is originally from Sicily and it's based on Eggplant. It is Vegan and it's an excellent side. It's better the day after preparation, after the flavor have had time to mix. In Sicily you can find many different variations that include may other ingredients - almonds, tuna octopus. We give you here the basic recipe, feel free to try to enrich it with " your favorite ingredients.

Nutrition Facts
Per 326 g Serving Size
Amount Per Serving
220 kCal
Calories from Fat
% Daily Value*
Total Fat
13.5 g
Saturated Fat
1.4 g
0.0 mg
387.6 mg
Total Carbohydrates
21 g
Dietary Fiber
6 g
13 g
1 g
Vitamin A    1% Calcium    7%
Magnesium    13% Iron    6%
Vitamin C    22% Potassium    19%
Vitamin D    0% Folate    17%
* Based on a regular 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.

Ingredients for

Ingredient AmountComment
For the Main Part
Eggplant 2 lb 3 oz
Celery 1 lb 2 oz
Canned capers 2 oz
Red tomatoes 14 oz
Onions 9 oz
Canned Olives 7 oz
Granulated sugar 2 oz
Red wine vinegar 2 oz
Olive oil 1/4 cup (2 fl oz)
Pine nuts 2 oz
Fresh basil
For Frying
Canola oil 2 cups (16 fl oz)
For the Preparation
Table salt 1 oz
1 First, prepare the eggplant, dicing it in cubes approximately half inch (1.5cm) size. Add the kosher salt and put the eggplant in a colander, with some weight on top of it. I use a small plate with a bottle of water on top of it. Let it rest for at least an hour. This step is necessary to let the eggplant shed some of the bitter juices. After an hour, gently rinse the eggplant in water to get rid of the extra salt and dry it with a towel.
2 Wash the celery and cut it in pieces also about a third of an inch/1cm. Fill a pot with water, salt the water and bring it to a boil. Toss the celery in and let it cook for 3-4 minutes. Drain and set aside to dry on a towel.
3 Put a tablespoon of olive oil on a skillet where we're going to add all the ingredients one by one, so make sure it's big enough. Add the celery, let it cook it for 2-3 minutes, then remove from skillet and set aside.
4 While the celery is cooking, cut the onions in thin, even slices. After the celery is cooked and set aside, add a tablespoon of olive oil to the skillet and add the onion on a low heat, let it cook till it's translucent. As I said, low heat, it should not brown nor burn. Cook the onions for about 10 minutes. In the meanwhile, cut the tomatoes, dicing them in a third of an inch/1cm cubes
5 At this point, after 10 minutes have passed, add the onions, the capers and the pine nuts. Let it cook at medium heat for about 10 more minutes. Add the tomatoes to the other ingredients and cook for 20 more minutes.
6 Now it's time to fry the eggplant. Take another pot, put enough frying oil in it and bring it to frying temperature. If you have a fryer you can use that. Don't put all the eggplant at once! It wouldn't fry and it would become mushy. Add the eggplant little by little, each batch should cook for about 2-3 minutes, then transfer the batch to the other pan with all the other ingredients. Keep frying till done with all the eggplant.
7 Now, add the other ingredients: add the cooked celery we had set aside, the sugar and the vinegar. Let it cook for a few minutes, till the strong smell of the vinegar has gone away. Turn the heat off, then add fresh basil leaves. Mix gently and let it cool. Caponata is also excellent served cold, and it's even tastier on the following day, as the flavors have blended together.