Can I bake the eggplant instead of frying?
Yes — 220°C, brushed with olive oil, 20–25 min. The result is lighter but loses some of the golden, slightly greasy character that makes the dish what it is.
Italian · dinner
Caponata Siciliana
#italian#vegetable#sicilian#chef:marco#vegan
60m
Total time
4
Servings
280
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
4
Produce
- 2 medium (~700 g total) eggplant (aubergine)
- 3 celery stalks
- 1 large white onion
- 300 g ripe tomatoes, peeled and chopped (or canned)
- 8 leaves fresh basil
Pantry
- 80 g green olives, pitted and halved
- 30 g capers in salt, rinsed
- 60 ml white wine vinegar
- 1 tbsp sugar
- 100 ml olive oil
- 1 tsp fine salt
- 30 g toasted pine nuts (optional)
THE METHOD.
tap to check off
0/8 done
FAQ · Things people ask
About this recipe.
What type of olives?
Green Sicilian olives (Castelvetrano) are traditional — they're meaty, mild, and buttery. If you can't find them, any good-quality green olive works.
Should I add capers?
Yes — Sicilian capers packed in salt, rinsed well. They bring a briny, floral note that distinguishes caponata from a generic agrodolce vegetable stew.
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