The Best Sicilian Eggplant Caponata
  • 2 large eggplants, chopped into ½ inch cubes
  • about 375 gr tomato passata (puree)
  • ½ large white onion, diced
  • 100 gr green olives, chopped
  • 2 celery sticks (no leaves), diced
  • 3 or 4 peppers (red or green), chopped into ½ inch pieces
  • a handful of pine nuts
  • a handful of capers (in salt, rinsed)
  • Golden raisins (as many as one wants)
  • 1 and ½ tablespoons white vinegar
  • 3 teaspoons of honey
  • extra virgin olive oil
  • salt
  1. Fry the eggplants in olive oil until tender and set aside
  2. Fry the peppers in olive oil until tender and set aside.
  3. Brown the onions in a pan with the celery, add the tomato passata, green olives, raisins, and pine nuts and cook for about 15 minutes over low heat.
  4. Turn off stove and add the eggplants and the peppers. Mix well.
  5. Add salt to taste.
  6. Stir together the vinegar and honey and add to the mix.
  7. The secret is to let it cool down before eating it, because otherwise the flavours will taste altered.
Recipe by The Taste Edit at