# Sicilian Eggplant Caponata

An authentic Sicilian classic vegetable dish that is perfect as an appetizer or side dish served with bread.

- Cuisine: Italian
- Category: Appetizer
- Difficulty: easy
- Language: en

## Ingredients

- 1.5 lb eggplant, cubed
- 2 whole celery stalk, diced
- 1 whole yellow onion, chopped
- 1/3 cup green olives, pitted and chopped
- 2 tbsp capers, rinsed
- 2 tbsp tomato paste
- 1 lb cherry tomatoes, halved
- 1 shot white wine vinegar
- 1 tbsp sugar
- sunflower oil
- olive oil
- salt (optional)
- pepper (optional)
- fresh basil

## Instructions

1. Fry eggplant cubes in sunflower oil until golden and drain on paper towels.
2. Sauté celery and onion in olive oil until soft.
3. Stir in tomato paste and cook for 1 minute.
4. Add tomatoes, olives, capers, vinegar, sugar, salt, and pepper, then simmer for 5 minutes.
5. Gently fold in the fried eggplant and fresh basil.

## Equipment

- pan
- paper towels

## Tips

- Caponata is best served at room temperature or cold.

## Source

- Original video: https://vt.tiktok.com/ZS4BSKfP4/
- Creator: giovannisiracusaa
- Recipe page: https://www.cliprecipe.com/recipe/6e333fff-e8a0-47a6-8129-fdaef67ce652
- Extracted: 2026-08-01

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt