Sicilian Caponata with Grilled Whole-Grain Bread
Sweet-and-sour Sicilian eggplant stew with celery, tomatoes, olives, and capers, served over grilled whole-grain bread.
Caponata is Sicily's answer to what to do with an abundance of eggplant, and the sweet-and-sour balance is what makes it so distinctive — a splash of vinegar and a touch of honey play against briny olives and capers, while raisins and toasted pine nuts add little pops of sweetness and crunch throughout.
It's traditionally served at room temperature, which actually makes it better the next day once the flavors have had time to settle in. Piled onto grilled whole-grain bread, it turns from a side dish into a satisfying light meal.
This is a fully plant-based dish built around eggplant and other vegetables cooked in olive oil rather than butter, which keeps it naturally low in saturated fat. It's a good option when you want something vegetable-forward that still feels indulgent, thanks to that classic agrodolce balance. Make a full batch on the weekend and it only gets better as it sits, ready whenever you want a light lunch.
Ingredients
- 1 large eggplant — diced
- 3 tbsp olive oil — divided
- 1 yellow onion — diced
- 2 stalks celery — diced
- 1 red bell pepper — diced
- 14 oz diced tomatoes — 1 can
- 2 tbsp capers — rinsed
- 1/4 cup green olives — sliced
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 2 tbsp pine nuts — toasted
- 2 tbsp golden raisins
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 4 slices whole-grain bread — grilled
- 2 tbsp fresh basil — torn
These ingredients are standard at most major European supermarkets.
Instructions
- 1Heat 2 tablespoons olive oil in a large skillet over medium heat. Add eggplant and cook 8-10 minutes, stirring, until softened and lightly browned. Remove and set aside.
- 2Add remaining oil to the skillet with onion, celery, and bell pepper. Cook 6-7 minutes until softened.
- 3Return eggplant to the skillet along with tomatoes, capers, and olives. Simmer 10 minutes.
- 4Stir in red wine vinegar, honey, raisins, salt, and pepper. Simmer another 5 minutes until thickened.
- 5Remove from heat and let cool to room temperature, or serve warm.
- 6Spoon over grilled whole-grain bread, top with toasted pine nuts and basil.