Sicilian-Style Caponata with Roasted Eggplant and Sweet Tomato Sauce

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

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 warm, tangy eggplant caponata featuring roasted eggplants and a sweet tomato sauce, perfect as a side or antipasto. This Italian-inspired vegetarian recipe, ready in about 50 minutes, pairs eggplants, diced into 1-inch cubes, olive oil, yellow onion, chopped 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: 15 min Cook: 35 min Serves 6 Italian cuisine 180 cal/serving

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Ingredients

2 medium (about 600g) eggplants, diced into 1-inch cubes
4 tbsp olive oil
1 medium yellow onion, chopped
2 celery stalks, diced
1/3 cup green olives, pitted and sliced
2 tbsp capers, rinsed
3 tbsp tomato paste
3 tbsp red wine vinegar
1 tbsp granulated sugar
1 tsp salt
1/2 tsp black pepper
1/4 cup fresh basil leaves, torn

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 medium diced eggplants with 2 tablespoons olive oil and 1/2 teaspoon salt on a baking sheet. Roast for 25 minutes, stirring halfway, until golden and tender.
Step 2: While eggplant roasts, heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add 1 chopped medium yellow onion and 2 diced celery stalks and sauté for 6-7 minutes until softened and translucent.
Step 3: Stir in 3 tablespoons tomato paste and cook for 2 minutes until fragrant. Add 1/3 cup sliced green olives, 2 tablespoons rinsed capers, 3 tablespoons red wine vinegar, 1 tablespoon granulated sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for another 3 minutes, stirring to combine.
Step 4: Add the roasted eggplant to the skillet and gently fold together. Simmer for 5 minutes until flavors meld and the sauce thickens slightly.
Step 5: Remove from heat and stir in 1/4 cup torn fresh basil leaves. Serve warm or at room temperature with crusty bread or as a side dish.