Eggplant Caponata

This Sicilian dish of eggplant, tomatoes, capers, pine nuts and basil is usually served as a side dish or relish. It also makes a tasty appetizer spread for crackers, pita triangles or toasted Italian bread slices. Photo credit: Joanne Bruno from Eats Well with Others.

Serves: 12
Serving Size: 1/4 cup
15 mins Prep time 45 mins Cook time
15 mins Prep time
45 mins Cook time
  • Preheat oven to 350°F. Peel eggplant; halve lengthwise. Place on rack in shallow baking pan. Bake 30 minutes. Cool slightly. Cut into 1/2-inch cubes

  • Heat oil in large nonstick skillet on medium-high heat. Add onion and celery; cook and stir 3 minutes or until translucent. Add eggplant and remaining ingredients, except tomatoes. Cook on medium heat 10 to 12 minutes or until eggplant is tender, stirring occasionally

  • Stir in tomatoes. Cool slightly; serve at room temperature

Cooking tip

Make Ahead Tip: Caponata can be prepared up to 5 days ahead. Store in refrigerator. Bring to room temperature before serving.

Nutrition information

(Amount per serving)

  • 46Calories: 46Cholesterol: 0mg
  • Sodium: 166mgProtein: 1g
  • Total Fat: 2gFiber: 2g
  • Carbohydrate: 6g