Eggplant and Sausage Caponata

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Eggplant and Sausage Caponata

Caponata is a Sicilian dish that was always served as an appetizer.  You can dice it very small and use a dip with endive leaves or prepare chunky.  It is a great accompaniment to many dishes such as a grilled swordfish or over roasted chicken.


  • 1/2 cup olive oil (divided)
  • 1 pound sausage (pork or chicken)--casings removed
  • 1 large eggplant (chopped)--4 cups
  • 1 large zucchini (chopped)--1 and 1/4 cups
  • 1 large yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 3 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 1 (15 ounce) can crushed tomatoes
  • 1 (7 ounce) can tomatoe paste
  • 1/4 cup red wine vinegar
  • 1/4 cup capers (drained)
  • 1 cup packed parsley leaves
  • 1 teaspoon crushed red pepper flakes


  1. Heat a large Dutch oven over medium-high heat.  Add about 2 tablespoons of olive oil.  Add in sausage and cook for about 7 minutes, breaking a part by using a wooden spoon.

  2. Add in eggplant, zucchini, onion and garlic.  Drizzle 2-3 tablespoons of olive oil then season with sea salt and pepper.  Stir mixture gently with a wooden spoon.


  3. Reduce temperature to medium and cook for another 7 minutes then add in crushed tomatoes, tomato paste, and red wine vinegar.  Reduce heat to medium-low and stir occasionally while cooking for about 20 minutes.


  4. Add in capers, parsley and crushed red pepper flakes.  Stir into the mixture.  Let cook for another 5 minutes then taste an eggplant as it should be golden brown and soft.


  5. Remove from heat and enjoy!

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