Eggplant Caponata

Caponata is a dish popular in Sicily.  It is a tangy eggplant salad that I normally serve as an appetizer.  Would accompany a cheese board perfectly!


  • 2 tbsp brined capers, drained
  • ¼ cup extra virgin olive oil
  • 1 – One pound eggplant, peeled and cut into ⅓  inch dice
  • 1 medium onion, finely chopped
  • 1 celery rib, finely chopped
  • 1 medium tomato, finely chopped
  • 2 tbsp red wine vinegar
  • 2 tsp sugar
  • 1 tsp pine nuts
  • Salt and freshly ground pepper
  • 1 Haas avocado, diced – but wait until the end for this step!



  1. In a small bowl, cover the capers with water and let soak for 15 minutes; drain.
  2. Meanwhile, in a large skillet, heat 3 tbsp of the olive oil.  Add the eggplant and cook over moderately high heat until the bottom browns, 5 minutes.  Stir and cook and until browned all over, 10 minutes longer. Transfer the eggplant to a bowl.
  3. Add the remaining 1 tbsp of olive oil, and celery to the skillet.  Cover and cook over low heat, stirring occasionally, for 10 minutes.  Add the tomato, cover and cook until soft, about 5 minutes.
  4. In a saucepan, simmer the vinegar and sugar to dissolve the sugar.  Add the pine nuts and capers and cook for 1 minute.
  5. Return the eggplant to the skillet.  Stir in the vinegar mixture and cook over low heat for 3 minutes. Season with salt and pepper and transfer to a bowl.  Let cool to room temperature. Fold in the avocado, right before you are ready to serve!


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