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Eggplant Caponata

Eggplant Caponata

Easy eggplant caponata recipe for the famous Italian vegetable dish that you can serve both warm and cold

13 April, 2012
Average: 1.8 (22 votes)


Dietary Consideration

Season & Occasion

serves for


total time

1 HR 10 MIN


Tomato sauce
250 ml
Green Olives
200 g
1 heart
30 g, de-salted
45 ml
45 g
100 g, toasted
As needed, for frying
Extra virgin olive oil
To taste


  • Cut the eggplant into cubes and leave them for an hour on a tray, covered with coarse salt.
  • Heat the oil in a pan and fry them well, then drain over a paper towel to absorb the excess oil.
  • Dice the celery and boil it for 5 minutes to make it more tender.
  • In a separate pan, in a bit of olive oil, sauté the olives (without pits) together with the capers and celery.
  • Add the tomato sauce, vinegar and sugar.
  • Then add the fried eggplant and let it absorb the flavours for a few minutes over a very low flame.
  • Give the pan a shake from time to time so that nothing sticks on the bottom.
  • Heat the oven and toast the almonds for 10 minutes.
  • Check salt and adjust if needed.
  • Serve the caponata cold, covered with the slivered almonds. It’s also delicious at room temperature and it’s even better the next day.

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