Sicilian-Style Caponata with Eggplant and Olives

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

A rich and tangy Mediterranean eggplant relish featuring olives, capers, and a sweet-sour tomato glaze. This mediterranean-inspired vegetarian (mediterranean, vegetarian) ready in about 40 minutes pairs olive oil, medium yellow onion, finely chopped, celery stalks, diced 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.

Ingredients

• 2 medium (about 3 cups) eggplant, diced into 1-inch cubes
• 1/4 cup olive oil
• 1 medium yellow onion, finely chopped
• 2 celery stalks, diced
• 1/3 cup green olives, pitted and sliced
• 2 tablespoons capers, drained
• 3 tablespoons tomato paste
• 3 tablespoons red wine vinegar
• 1 tablespoon granulated sugar
• 2 tablespoons pine nuts, toasted
• 2 tablespoons fresh basil leaves, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. Step 1: Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add 2 medium diced eggplants and sauté for 8-10 minutes until golden and softened, stirring occasionally.
2. Step 2: Add 1 medium finely chopped yellow onion and 2 diced celery stalks to the skillet; cook for 5 minutes until softened.
3. Step 3: Stir in 3 tablespoons tomato paste, 3 tablespoons red wine vinegar, and 1 tablespoon granulated sugar. Cook for 3 minutes until the sauce thickens and coats the vegetables.
4. Step 4: Add 1/3 cup sliced green olives, 2 tablespoons drained capers, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well and cook for another 2 minutes to combine flavors.
5. Step 5: Remove from heat and stir in 2 tablespoons toasted pine nuts and 2 tablespoons chopped fresh basil leaves. Let cool to room temperature before serving.