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Caponata Siciliana
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Caponata Siciliana
Caponata Siciliana, also known as Sicilian eggplant relish, is a traditional Sicilian eggplant dish originating from the island of Sicily. It is a sweet and sour eggplant stew made with eggplants, celery, capers, olives, and tomatoes. The combination of ingredients, along with the addition of vinegar and sugar, creates a rich and intense flavor profile that is quintessentially Sicilian. This dish is perfect as an antipasto or as a side dish to accompany grilled meats or fish.
Time Cook
30
Level
Intermediate
Calories
250
Allergens
Eggplant, Celery, Olives, Capres
Ingredients
2 medium
Eggplant
100 Calories
2 stalks
Celery
10 Calories
1/4 cup
Capers
20 Calories
1/4 cup
Olives
100 Calories
2 cups
Tomatoes
40 Calories
1/4 cup
Olive oil
100 Calories
2 tablespoons
Vinegar
0 Calories
1 tablespoon
Sugar
20 Calories
1 teaspoon
Salt
0 Calories
1/2 teaspoon
Black pepper
0 Calories
1/4 cup
Toasted almonds
100 Calories
1/4 cup
Fresh parsley
10 Calories
Step-by-Step Instructions
1
Cut the eggplant into 1-inch pieces and place them in a colander. Sprinkle with salt to draw out the moisture, and let sit for 30 minutes. Rinse the eggplant pieces with cold water, and pat them dry with paper towels.
2
Heat the olive oil in a large skillet over medium heat. Add the eggplant pieces and cook until they are golden brown on all sides, about 10-12 minutes. Remove the eggplant from the skillet and set it aside.
3
In the same skillet, add the chopped celery and cook until it is tender, about 5 minutes. Add the capers, olives, and tomatoes, and cook for an additional 2-3 minutes.
4
Add the cooked eggplant back into the skillet, along with the vinegar, sugar, salt, and black pepper. Stir to combine, and cook for an additional 2-3 minutes.
5
Taste and adjust the seasoning as needed. Serve the Caponata Siciliana at room temperature or slightly warm, garnished with toasted almonds and fresh parsley.
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Where cooking meets life and technology.
© 2025 Cooklaif