Classic Italian Caponata with Sweet Eggplant and Tangy Tomato

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A vibrant Sicilian eggplant dish simmered with tomatoes, olives, capers, and a sweet and sour balance of vinegar and sugar. This italian-inspired vegetarian ready in about 45 minutes pairs olive oil, medium onion, finely chopped, stalks celery stalks, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 190 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.

Ingredients

• 2 medium eggplant, diced into 1-inch cubes
• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 2 stalks celery stalks, thinly sliced
• 2 cups tomatoes, peeled and chopped
• 1/2 cup green olives, pitted and sliced
• 2 tbsp capers, rinsed
• 3 tbsp red wine vinegar
• 1 tbsp granulated sugar
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Step 1: Heat 1/4 cup olive oil in a large skillet over medium-high heat; add 2 diced medium eggplants and sauté for 8-10 minutes until golden and tender, stirring occasionally.
2. Step 2: Add 1 finely chopped medium onion and 2 thinly sliced celery stalks; cook for 5 minutes until softened and translucent.
3. Step 3: Stir in 2 cups peeled and chopped tomatoes, 1/2 cup sliced green olives, and 2 tbsp rinsed capers; cook for 10 minutes until the mixture thickens slightly.
4. Step 4: Mix 3 tbsp red wine vinegar with 1 tbsp granulated sugar, then pour into the skillet, stirring well; season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Simmer for another 5 minutes until flavors meld and the sauce coats the vegetables; remove from heat and stir in 1/4 cup chopped fresh basil leaves before serving warm or at room temperature.