Sicilian Eggplant Caponata with Anchovy Vinaigrette
A traditional Sicilian condiment where slow-simmered eggplant meets a tangy anchovy vinaigrette, embodying true Mediterranean authenticity. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs medium eggplant, olive oil, red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, 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
- 3 tbsp olive oil
- 1/2 cup red onion
- 2 tbsp capers
- 1/4 cup olives
- 1 tbsp white wine vinegar
- 3 anchovy fillets
- 2 tbsp fresh basil
Instructions
- Step 1: Dice 2 medium eggplants into 1/2-inch cubes and toss with 1 tbsp olive oil. Sauté over medium heat for 8 minutes until golden and tender, stirring occasionally to prevent sticking.
- Step 2: Add 1/2 cup finely chopped red onion to the eggplants and cook for 5 minutes until translucent and lightly caramelized.
- Step 3: In a small bowl, mash 3 anchovy fillets with 1 tbsp white wine vinegar until smooth, then whisk in remaining 2 tbsp olive oil to create a vinaigrette.
- Step 4: Stir capers, 1/4 cup pitted olives, and 2 tbsp fresh basil into the eggplant mixture. Drizzle with anchovy vinaigrette and simmer for 3 minutes until flavors meld—do not boil.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sicilian Eggplant Caponata with Anchovy Vinaigrette take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sicilian Eggplant Caponata with Anchovy Vinaigrette?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium eggplant from drying out.
Can I substitute ingredients in Sicilian Eggplant Caponata with Anchovy Vinaigrette?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sicilian Eggplant Caponata with Anchovy Vinaigrette for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sicilian Eggplant Caponata with Anchovy Vinaigrette vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
