• 1 lb eggplants sliced ½ inch thick and salted
  • 1 lb onions diced
  • 4 stalks celery chopped in ½ inch pieces
  • 1 cup pitted green olives cut in half
  • 1 lb tomatoes
  • 1 tsp thyme
  • 2 grinds pepper
  • 2 tbsp sugar
  • 7 tbsp wine vinegar or lemon juice
  • 2 tbsp Sicilian capers


  1. Place eggplant slices on paper towels to weep (remove excess moisture) for 30 minutes

  2. While eggplant is draining bitter juices onto paper towels, blanch celery

  3. Blanch tomatoes and press through a sieve. (If you like chunks of tomato in your caponata, save ¼ of them set aside and chopped.)

  4. After 30 minutes, rinse eggplant and pat dry. Cut into cubes

  5. Heat 2 tbsp of vegetable oil in a pan and sauté the eggplants on all sides until golden brown. Place on paper towels to drain excess oil

  6. Add 3 tbsp olive oil into pan and sauté onions until translucent

  7. Add celery, olives, and sieved tomatoes. Season with salt and pepper to taste. Simmer 5 minutes

  8. Add sugar, vinegar (or lemon juice), capers, and eggplant (and rest of tomatoes if some were chopped). Simmer 7 minutes (or until vinegar fumes have dissipated)

  9. Adjust sugar and vinegar to taste. Look for balance and desired sweetness level

  10. Store in refrigerator and serve cold as a condiment with any meal

Recipe Notes

Any vegetables can be added to caponata. I make it from whatever is fresh in the garden.


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