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Eggplant caponata: rediscovering a traditional recipe

Olio Farchioni
A simple and tasty recipe, ideal as a side dish or as a main course, accompanied with homemade bread. 
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Side Dish, Single Dish
Cuisine Italian
Servings 4 people
Calories 350 kcal


  • Colander
  • Pan
  • Cloth
  • Slotted spoon


  • 1 kg Eggplant
  • 1 white Onion 
  • 4 sticks Celery 
  • 250 g Tomato puree
  • 1 tablespoon salted Capers 
  • 100 g pitted black Olives 
  • to taste Extra Virgin Olive Oil
  • to taste Olive Oil
  • 1/2 glass white Vinegar 
  • 1,5 tablespoons Sugar 
  • to taste fresh Basil


  • Cut the eggplant into cubes and put them in a colander. 
  • Sprinkle with coarse salt, cover with a cloth and let it drain. 
  • In the meantime, wash the celery, cut it into small pieces and put it in a pan with water. 
  • When water has completely evaporated, add the chopped onion and fry in plenty of extra virgin olive oil. 
  • Add capers (after desalting them), olives cut in half and tomato puree. 
  • After adjusting for salt, cook over low heat until a rather thick sauce is obtained. 
  • Add vinegar and sugar, stir and remove from heat. 
  • Dry the eggplant cubes by dabbing them with a clean cloth then fry them in plenty of hot olive oil. 
  • Once golden, remove the eggplant from heat with a slotted spoon and place it on  kitchen paper. 
  • Add the eggplant to the caponata sauce, mix well, let it  cool and serve with fresh basil leaves.


Calories: 350kcal