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Sicilian caponata
Sicilian caponata

Sicilian caponata

Preparation 20 minutes | 1 hour to disgorge the eggplants
Cooking time 35 minutes
Servings 4


  • 1 medium eggplant, coarsely diced
  • Coarse salt
  • 1 large red bell pepper, diced
  • 1 small yellow bell pepper, diced
  • 1 small orange bell pepper, diced
  • 2 medium red onions, diced
  • 2 stalks of celery, diced
  • 2 to 3 garlic cloves, chopped
  • 75 ml (5 tbsp) olive oil
  • 1 can of 796 ml (27 oz) of diced tomatoes
  • 60 ml (1/4 cup) basil leaves, chopped
  • 125 ml (1/2 cup) large kalamata olives, pitted and coarsely chopped
  • 30 ml (2 tbsp) capers
  • 60 ml (1/4 cup) wine vinegar
  • 15 ml (1 tbsp) sugar
  • Salt and freshly ground black pepper
  • 1 pinch of dried chili pepper


  1. Sprinkle the diced eggplant with coarse salt.
  2. Allow to drain for 45 minutes, and up to 1 hour.
  3. Meanwhile, prepare the other vegetables.
  4. Rinse the diced eggplant in cold water.
  5. Pat dry thoroughly with paper towels. 
  6. Heat the oil in a large cooking pot. Brown all the vegetables and the garlic.
  7. Add the tomatoes, basil, olives, capers, vinegar and sugar. Season with salt and pepper.
  8. Add the chili pepper. Stir well.
  9. Cover and simmer for 30 minutes or until the vegetables are soft.
  10. Serve warm or cold with an antipasto. 


You may broil the caponata in the oven or serve with sunny-side-up or poached eggs.

Availability in stores