Sicilian Eggplant Caponata

January 09, 2018

Sicilian Eggplant Caponata

 Sicilian Eggplant Caponata

Inger Smith, Head Chef | 1/7/18

Caponata is one of the most versatile dishes that I make. The original Sicilian Caponata was a simple relish but now this delicious eggplant recipe is often used as an appetizer served with pita crisps, a topping for pasta or fish, a dip for vegetables, or even on its own as a vegan main course.


  • 1 large eggplant , peeled and cut into 1/2” cubes
  • 1 medium zucchini, cut into 1/2” cubes
  • 1/2 cup sweet onion, diced
  • 1 tsp minced garlic
  • 3 Tbs olive oil
  • 1/2 cup roasted red peppers, chopped
  • 1/2 cup large green olives, pitted and chopped
  • 1/8 teaspoon crushed red pepper flakes
  • 3 tablespoons chopped Italian parsley
  • 1 tablespoon freshly chopped basil
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons drained capers
  • 2 tablespoons tomato paste
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 1/4 cup toasted pine nuts (optional)


In a large saute pan, cook the eggplant, zucchini and onion in olive oil until mixture is tender but not too soft. Add garlic and cook 3 minutes more. Set aside to cool.

In a food processor place the eggplant mixture,, peppers, and olives in the bowl fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.

Add remaining ingredients and mix thoroughly. Once combined, taste for seasoning. Add salt and pepper if needed.

This dish may be served with a garnish of toasted pine nuts if desired.