Sicilian-Style Caponata with Roasted Eggplant and Sweet Tomato Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warm, tangy eggplant caponata featuring roasted eggplants and a sweet tomato sauce, perfect as a side or antipasto. This italian-inspired vegetarian (vegetarian) ready in about 50 minutes blends olive oil, medium yellow onion, chopped, celery stalks, diced into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 180 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Sicilian-Style Caponata with Roasted Eggplant and Sweet Tomato Sauce take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sicilian-Style Caponata with Roasted Eggplant and Sweet Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sicilian-Style Caponata with Roasted Eggplant and Sweet Tomato Sauce?

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-Style Caponata with Roasted Eggplant and Sweet Tomato Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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-Style Caponata with Roasted Eggplant and Sweet Tomato Sauce 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.

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