Eggplant Caponata

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Eggplant Caponata

Eggplant Caponata is an Italian favorite.  You can enjoy as a side to any dish but I love to grill a piece of white fish and set on top and eat together!  You can also serve over spaghetti squash or your favorite pasta!  This Italian Paleo Recipe is perfect.

Caponata Is an Italian (Sicilian recipe) dish consisting of eggplant, celery then seasoned with vinegar and capers.

Numerous local variations of the ingredients exist with some versions adding olives, carrots and green bell peppers, zucchini or summer squash.

Caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 1700s it has also been prepared as a main course.



  • 1/4 cup olive oil, divided
  • 1 1 1/2-pound eggplant, unpeeled, cut into 1/2-inch cubes
  • 1 yellow onion, chopped small
  • 1 celery stalk, sliced
  • 4-5 garlic, cloves, peeled and chopped
  • 1 14 1/2-ounce can diced tomatoes
  • 1 1/2 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons red wine vinegar
  • 2 tablespoons capers, drained
  • 4 ounces olives, cut in half


  1. In a large pot over medium heat, add in a couple tablespoons of  oil then start to cook your eggplant, onion, celery stalk and garlic cloves. Sauté until eggplant is soft and brown, about 15 minutes.

  2. Add diced tomatoes with juice, basil, parsley, oregano, salt, pepper, then red wine vinegar, capers and olives. Cover and simmer until eggplant and onion are very tender, stirring occasionally, about 12 minutes.

  3. Transfer Caponata to serving bowl.

  4. Serve warm, at room temperature, or cold.

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