Caponata with Capers & Traditional Eggplant

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A Sicilian classic featuring slow-simmered eggplant in a sweet-savory tomato-olive sauce, finished with capers and pine nuts for authentic Mediterranean depth. This Mediterranean-inspired vegetarian recipe, ready in about 60 minutes, pairs eggplant, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 35 min Serves 6 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut eggplant into 1/2-inch cubes and toss with 1 tsp salt; let sit for 20 minutes to draw out moisture, then pat dry with paper towels.
  2. Step 2: Thinly slice onion and tomatoes. Mince capers and chop olives. Finely chop basil.
  3. Step 3: Heat 2 tbsp olive oil in a skillet over medium heat. Add eggplant and cook for 8 minutes, stirring occasionally, until golden brown. Remove and set aside.
  4. Step 4: In the same skillet, heat remaining 2 tbsp olive oil. Add onion and cook for 5 minutes until translucent. Add tomatoes and cook for 7 minutes until broken down.
  5. Step 5: Stir in red wine vinegar, capers, olives, cooked eggplant, and salt. Simmer uncovered for 15 minutes until sauce thickens and coats the back of a spoon.
  6. Step 6: Stir in pine nuts and fresh basil, then serve warm or at room temperature with crusty bread.

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