Vegan Caponata
This classic Sicilian caponata features tender fried eggplant combined with a sweet and sour tomato sauce. It's a flavorful and versatile dish, perfect as a side or an appetizer.
An original recipe by Forkin
- Total time
- 1 hr 5 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 225 kcal
Allergen information: may contain celery and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 500 geggplant, diced into 1-inch (2.5 cm) cubes
- 1 pcsyellow onion, finely chopped
- 2 pcscelery stalk, finely chopped
- 400 gcrushed tomato
- 50 ggreen olive, pitted and roughly chopped
- 2 tbspcaper, rinsed and drained
- 2 tbspred wine vinegar
- 1 tbspgranulated sugar
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
for frying
- 60 mlolive oil
garnish
- 2 tbspfresh basil, chopped(optional)
Equipment
large skillet · paper towels · colander
The method
Step by step
- 1
Place the diced eggplant in a colander, sprinkle generously with salt, and let it sit for 20-30 minutes to draw out excess moisture.
About 25 min
Cook’s note: Salting helps remove bitterness and prevents the eggplant from absorbing too much oil during frying.
- 2
After resting, rinse the eggplant thoroughly under cold water and pat it very dry with paper towels.
About 2 min
- 3
Heat half of the olive oil in a large skillet or pot over medium-high heat.
About 1 min
- 4
Add the eggplant in batches, if necessary, and fry until golden brown and tender on all sides.
About 10 min
Cook’s note: Avoid overcrowding the pan to ensure even browning.
- 5
Remove the fried eggplant from the skillet and set aside on a plate lined with paper towels to drain excess oil.
About 1 min
- 6
Reduce the heat to medium and add the remaining olive oil to the same skillet.
- 7
Add the onion and celery to the skillet and cook, stirring occasionally, until softened, about 5-7 minutes.
About 6 min
- 8
Stir in the crushed tomatoes, green olives, capers, red wine vinegar, and sugar.
About 1 min
- 9
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, allowing the flavors to meld.
About 18 min
- 10
Uncover the skillet, add the fried eggplant back into the sauce, and gently stir to combine.
About 1 min
- 11
Season with salt and black pepper to taste.
Cook’s note: Adjust sweetness and acidity if needed by adding a little more sugar or vinegar.
- 12
Serve warm or at room temperature, garnished with fresh basil if desired.
Cook’s note: Caponata often tastes even better the next day.
Per serving
Nutrition
- Calories
- 224.7kcal
- Protein
- 3g
- Carbs
- 19.8g
- Fat
- 16.3g
- Fibre
- 6.5g
- Sugar
- 12.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover caponata in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat until warmed through, or microwave in short bursts.
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