Eggplant Caponata

Eggplant Caponata Recipe

Caponata is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce.
Cook Time: 40 minutes

Difficulty: Medium
Serves: 4-6 people


125 ml extra virgin olive oil
2 large eggplants, cubed
1 onion, diced
1 stalk celery, chopped
1 clove garlic, chopped
3 tbsp capers
3- 4 tbsp red wine vinegar
1 can peeled plum tomatoes, roughly chopped
1 bunch fresh flat-leaf parsley, finely
Handful of green olives, pitted
Arqa salt to taste
Arqa chilli pepper flakes (optional)


All ingredients are available at Foodhall stores.


  1. In a large pan, heat olive oil. Add eggplant, onions, celery and garlic. Season well. (You can add chilli flakes if required). Let it cook for 4-5 minutes on high heat and toss in regular intervals so that all the vegetables have an even coating of olive oil.
  2. Once the mix begins to soften and is slightly golden, add olives, capers and pine nuts. Stir it well.
  3. Add red wine vinegar and let it cook for a few minutes. To this add the tomatoes and bring it to a boil, lower the heat and let it simmer for 25- 30 minutes.
  4. Once it is cooked, add seasoning if required and garnish with parsley. Serve warm with crusty bread.