Sicilian Eggplant Caponata Stew

Sicilian Eggplant Caponata Stew


Time Needed Prep
Ingredients 13
Difficulty Medium

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  • 3.5 cups Eggplant diced
  • 1/2 cup Olive Oil divided
  • 1 cup Onion diced
  • 3 Garlic Cloves chopped
  • 3 Celery Stalks de-stringed and diced
  • 3 tbsp Salted Capers well rinsed in cold water
  • 0.3 cup Green Olives pitted
  • 400 g Tomatoes crushed
  • 2 Bay Leaf
  • 1/4 tbsp Red Wine Vinegar
  • 2 tsp Caster Sugar
  • 3 tbsp Fresh Basil chopped
  • 2 tbsp Fresh Parsley chopped

Nutrition Information

Qty per
0g serve
Qty per
Energy 0kcalcal 107.33736906543kcalcal
Protein 0gg 2.0768210324304gg
Fat (total) 0gg 6.1755064142303gg
 - saturated 0gg 1.1422871745523gg
Carbohydrate 0gg 12.438741384773gg
 - sugars 0gg 2.4812128925526gg
Dietary Fibre 0gg 2.0451840091153gg
Sodium 0mgmg 88.43885185689mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Only a few weeks ago we had never heard of the traditional Sicilian Eggplant Caponata Stew, but it’s quickly becoming a go-to dish for vegetarian night.

Generally served on delicious slices of quality bread, this meal provides a seriously interesting mix of flavours is stunning at every bite.

If serving it on bread isn’t your style, you can also serve it as is or as a topping for grilled chicken. When cooking for adults, feel free to spice things up a bit with chili if desired, just for an extra kick!


  1. Spread the eggplant on a tray and sprinkle with several spoonfuls of salt. Leave for 20 minutes (continue with recipe while this happens) then transfer to a colander and rinse of the excess water. Dry with a paper towel.

  2. While the eggplant is draining warm a large skillet on a medium heat and add .25 cup of olive oil. When hot, add the bay leaves and sizzle to flavour. Then add the onions and celery. Reduce heat to medium-low and cook until vegetables are soft, about 25 minutes. Do not let the vegetables brown.

  3. Add the tomatoes and capers, increase the heat again to medium, and cook for about five minutes, or until tomatoes begin to break down. Add in the olives, and then transfer the entire thing to a large bowl.

  4. Heat the rest of the oil in the same skillet on a medium heat until very, very hot. Take the prepared eggplant and cook in the oil, stirring and tossing until brown on all sides, generally about 10 minutes. Add the eggplant to the bowl with the tomato mix, and stir to combine.

  5. In a saucepan whisk the vegetal and sugar (you can also use honey). Bring to a boil and simmer until thickened and reduced by half. Stir this into the vegetables along with the basil and parsley. Serve at room temperature on good quality bread, or as a topping for chicken.

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Oceana Setaysha

Senior Writer A passionate writer since her early school days, Oceana has graduated from writing nonsense stories to crafting engaging content for...Read Morean online audience. She enjoys the flexibility to write about topics from lifestyle, to travel, to family. Although not currently fulfilling the job of parent, her eight nieces and nephews keep her, and her reluctant partner, practiced and on their toes. Oceana holds a Bachelor of Arts with a major in Writing and Indonesian, and has used her interest in languages to create a career online. She's also the resident blonde at, where she shares her, slightly dented, wisdom on photography, relationships, travel, and the quirks of a creative lifestyle. Read Less

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