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Easy Sicilian Eggplant Caponata

  • Author: Living the Gourmet
  • Total Time: 2 hours 15 minutes
  • Yield: 6 servings 1x


Units Scale
  • 1 large eggplant, diced with or without skin
  • 1 sweet onion, sliced
  • 8-10 cloves of garlic, crushed and chopped
  • 2 stalks of celery, diced
  • 3-5 scallions, chopped
  • 5-6 vine ripe tomatoes, diced
  • 6-8 long sweet peppers banana peppers, seeds removed and chopped
  • 2 tbs. capers
  • 1/2 cup of marinated artichoke hearts
  • 2 tsp. sugar
  • 2 tsp. salt
  • 1 tsp. red pepper flakes
  • 1 tsp. coarse ground black pepper
  • 1 tsp. dried oregano
  • 2 tbs. honey
  • 1/4 cup raisins, chopped
  • 3-4 tbs. fresh parsley, chopped
  • 3-4 tbs. fresh grated Romano or Parmesan cheese
  • Handful of fresh basil
  • 2-3 tbs. olive oil

Optional serving suggestions:

  • Whipped ricotta (recipe below)
  • Anchovies in olive oil
  • Your choice of pasta

Whipped Ricotta:

  • 1 pint of ricotta
  • Fresh grated Romano cheese or Parmesan cheese
  • 1 tsp. of sugar
  • Fresh ground black pepper


  1. Heat a large cast iron frying pan and place the sliced onion, garlic in the dry pan.  Allow a slight char to be achieved on the onion and toss.
  2. Add the eggplant and toss.  Drizzle with a tablespoon of olive oil and toss.
  3. Add the tomato, scallions, peppers, celery and the sugar and salt and toss.
  4. Allow the tomato to soften and cook down.
  5. Add the rest of the spices and the capers and artichokes and continue to simmer on a gentle heat.
  6. Add the raisins and honey and toss.
  7. Add the fresh basil, parsley, grated cheese and a drizzle of olive oil and continue to simmer on a gentle heat.
  8. Taste for seasonings.
  9. Continue to simmer on a gentle heat, uncovered, until the eggplant and tomatoes have cooked down and the caponata has thickened.  This will take time, about 1½ hours or a bit more.
  10. Serve tossed with pasta and topped with whipped ricotta topped with an anchovy and fresh grated cheese.
  11. For the Whipped Ricotta: Place the ricotta in a bowl with a teaspoon of sugar, fresh grated black pepper and fresh grated cheese and using egg beaters whip the ricotta until smooth.


Serving Suggestions: 

  • Serve tossed with your favorite pasta as shown within post.
  • Alternatively you can serve as is with crusty bread or even over a grain salad.
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Category: Vegetarian

Keywords: caponata, vegetarian, eggplant, italian

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