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Sicilian caponata
5 from 1 vote

Vegan eggplant caponata

Print Recipe
This eggplant based Sicilian dish makes for a quick and easy lunch or dinner. Rich, tangy and delicious. It is ready in under 45 minutes.
Prep Time:5 mins
Cook Time:40 mins
Total Time:45 mins


  • 150 ml olive oil
  • 1 red capsicum red pepper, diced
  • 1 green capsicum green pepper, diced
  • 2 celery sticks sliced into 1cm pieces
  • 1 onion finely diced
  • 2 medium eggplants diced into large pieces
  • 3 garlic cloves crushed
  • 5 medium tomatoes diced (seeds removed)
  • 70 g green pitted olives
  • 50 g capers
  • 80 ml red wine vinegar
  • 1 tbsp granulated sugar
  • 3-4 tbsp chopped parsley


  • Heat up a large frying pan on a medium heat. Once hot add 3/4 of the oil. To the pan add your capsicums, celery and onion. Add a teaspoon of salt. Sauté for 10 minutes but don’t let it brown. You want them soft but not crispy or golden. Remove from the pan.
  • Add the rest of the oil to your pan and add your eggplant. Cook on medium for around 10 minutes, you want the pieces to be golden but soft.
  • Next add the garlic and return the capsicum mixture from step 1 to your pan. Add the diced tomatoes to your pan and stir thoroughly. Cook for a further 10 minutes until tomatoes have broken down and softened.
  • Next, add the olives, capers, vinegar and sugar and stir. Add seasoning to taste. Change the heat to low and let simmer for a further 10 minutes.
  • Remove from heat and stir through the chopped parsley then serve.
Cuisine: Sicilian
Author: admin