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+ servings
Close up of eggplant, olives, raisins and carrots in Sicilian Caponata mix.
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5 from 1 vote

Sicilian Caponata

A great appetizer you can serve room temperature or chilled.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Appetizer
Cuisine: Italian
Servings: 3 cups
Calories: 32kcal

Ingredients

  • 2 medium eggplants
  • 3 Tbsps Extra Virgin Olive Oil divided 2 + 1
  • 2 celery stalks peeled and ends trimmed
  • 3 medium carrots peeled and ends trimmed
  • 1 medium onion
  • cup tomato sauce basic is fine
  • 10 large olives pitted and finely chopped
  • 2 Tbsps capers rough chopped
  • cup roasted almonds rough chopped
  • cup raisins rough chopped
  • 2 Tbsps honey
  • 1 small bunch of basil chopped finely
  • ½ cup red wine vinegar
  • salt and pepper to taste

Instructions

  • Wash and trim the stem off the eggplant. Dice finely. Heat olive oil in a very large non-stick pan or dutch oven, over medium heat and fry the eggplant. Transfer to a large bowl.
  • Mince the onion, celery and carrot. Heat the remaining tablespoon of oil and cook the onion until translucent, about 7 minutes. Add the celery and carrot and cook a further 8-10 minutes until carrots are soft.
  • Add the tomato sauce and basil leaves and cook a further 10 minutes.
  • Return eggplant to the skillet, salt and pepper liberally. Add the almonds, capers, olives, raisins, honey and vinegar. Cook until vinegar has evaporated, then remove pan from heat.
  • Allow to cool to room temperature. Serve room temperature or chilled.
  • This also freezes well. Flavours and textures hold up very well. Store in serving size airtight containers up to 3 months. Defrost and serve!

Notes

Nutrition is per Tablespoon

Nutrition

Calories: 32kcal | Carbohydrates: 4g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 34mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Vitamin A: 654IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg