Eggplant (Aubergine) Caponata

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Total Time
1hr 35mins
35 mins
1 hr

I got this off of a Sicilian Culture web site.

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  1. Combine all ingredients in a large enameled or stainless steel pot.
  2. Bring to a healthy simmer, stirring occasionally.
  3. You can cook this over low heat uncovered for about an hour, or cover it and cook it over very low heat for several hours.
  4. The slow stewing method blends the flavors very nicely, and the caponata is great reheated.
  5. Serve with garlic bread or croistini.
  6. If you decide to freeze this, it will stay for 2 months.
Most Helpful

4 5

Great recipe. I might shorten the cooking time a bit, especially if using the slow simmer approach. I might also decrease the vinegar just a bit. However, this is a one pot, no bowls, easily prepared recipe which is wonderful.

4 5

Great recipe, and soooo easy to make! I strongly advise to use only 1 tbs of sugar. You can always add more towards the end of cooking... I also replace half the vinegar with red wine. Thanks for sharing!

5 5

A great vegetarian/vegan dish, but everyone loved it. I used brown sugar and kalamata olives instead of green.