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–+ servings
Italian Eggplant Caponata in a cooking dish.

Sicilian Caponata (Italian Eggplant Stew)

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
Caponata is a bold, tangy, and slightly sweet Sicilian eggplant stew. perfect with crusty bread and a cold glass of wine. Make a big batch as it lasts for ages and is even better on day two.
Prep Time 15 minutes
Cook Time 40 minutes
Serves 4

Ingredients

  • 2 large eggplants or aubergines, diced
  • 6 Tbsp olive oil see notes
  • 1 red bell pepper chopped
  • 1 onion finely chopped
  • 2 celery stalks thinly sliced
  • 3 garlic cloves sliced
  • 400 g tomato passata 1 ½ cups
  • 2 tbsp capers drained
  • Handful of green olives pitted & chopped
  • 1 handful raisins or sultanas
  • 3 tbsp red wine vinegar
  • 1 tbsp sugar
  • Handful fresh parsley chopped
  • 2 tbsp pine nuts toasted
  • Salt & black pepper to taste

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Instructions

  • ROAST THE EGGPLANT: Heat oven to 220°C (425°F). Toss eggplant with half of the olive oil, salt, and pepper. Roast 25–30 minutes until golden.
    2 large eggplants, 6 Tbsp olive oil
  • OR FRY: For deeper flavour, fry in hot olive oil until golden. Drain well (see notes).
  • SAUTÉ THE VEG: Heat remaining oil in a large pan. Sauté onion, celery, and red pepper until soft, around 8 minutes. Add garlic and cook 1 minute.
    6 Tbsp olive oil, 1 red bell pepper, 1 onion, 2 celery stalks, 3 garlic cloves
  • SIMMER THE SAUCE: Add passata, vinegar, sugar, capers, olives and raisins or sultanas. Simmer 10–15 minutes until slightly thickened.

    400 g tomato passata, 2 tbsp capers, Handful of green olives, 3 tbsp red wine vinegar, 1 tbsp sugar, 1 handful raisins or sultanas
  • COMBINE EVERYTHING: Stir in cooked eggplant and simmer 5 minutes more. Season to taste.
    Salt & black pepper
  • FINISH & SERVE. Garnish with toasted pine nuts and parsley. Serve warm, cold, or at room temperature with crusty bread.
    Handful fresh parsley, 2 tbsp pine nuts

Notes

If you are frying the Eggplant, you'll need plenty of oil. Eggplant needs to shallow-fry in enough oil to get golden (not stew or steam). It is also VERY oil thirsty, so you'll need a lot, half a cup or more. Work in batches, don’t crowd the pan, and drain well on kitchen paper. If there is any leftover olive oil, save it and use it for next time you are frying.

Nutrition

Serving: 1bowl | Calories: 377kcal | Carbohydrates: 37g | Protein: 6g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Sodium: 153mg | Potassium: 1179mg | Fiber: 11g | Sugar: 19g | Vitamin A: 1511IU | Vitamin C: 57mg | Calcium: 57mg | Iron: 3mg