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Easy Caponata

  • Author: Seonkyoung Longest
  • Total Time: 47 mins
  • Yield: 4 1x



  • 1 lb. / 453g eggplant, 1-inch cubed (approximately 1 large eggplant)
  • 1/2 tsp. salt
  • 3 Tbs. / 45ml olive oil
  • 8 oz. / 226g onion, 1-inch cubed (approximately 1 medium side onion)
  • 3 oz. / 85g celery, sliced (approximately 2 to 3 stalks of celery)
  • 2 oz. / 56g pitted green olives
  • 2 oz. / 56g caper
  • 14.5 oz. / 411g diced tomato
  • 2 Tbs. / 25g sugar
  • 4 Tbs. 60ml red wine vinegar
  • Salt & pepper to taste
  • 1 Tbs. chopped Italian flat leaf parsley
  • Toasted bread to serve with


  1. Place cubed eggplant in a strainer and sprinkle with 1/2 tsp. salt. Toss to coat eggplant with salt evenly. Let it stand for 15 minutes, you will see brown water start dripping down. Pat dry with paper towel and set aside.
  2. Heat a large skillet over medium heat; add olive oil and onion. Sauté for 4 minutes.
  3. Add garlic and celery, Sauté until vegetables are soft about 1 to 2minutes. Add prepared eggplant and increase heat to medium high. Sauté for 8 to 10 minutes or until eggplants are nicely browned.
  4. Stir in olives and caper, sauté for 1 minute then add tomato, sugar and vinegar. Season with salt and pepper to taste. Stir everything together.
  5. Cover and simmer for 10 minutes. Stir in chopped parsley and serve with toasted bread. Enjoy!
  • Prep Time: 20 mins
  • Cook Time: 27 mins