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You are here: Home / Entrees / Caponata - Sicilian Sauteed Eggplant

Caponata - Sicilian Sauteed Eggplant

Modified: Jan 6, 2024 · Published: Oct 11, 2018 by Carissa · This post may contain affiliate links · Leave a Comment

Caponata is a Sicilian dish of sautéed eggplant and aromatics with tomatoes, olives, raisins, and capers. Great with bread, and as leftovers!

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Let's talk about photography. Specifically, food photography. I have definitely honed my skills over the almost  5 years I've been writing this blog.

I have gotten reasonably comfortable shooting with natural light, and I have a setup that works for me with an end table in my living room that is positioned right beside a window. In the summer, I know I can put food there and the pictures will look good well into the afternoon.

Caponata - Sicilian sauteed eggplant #Glutenfree #vegan - Domestic Dreamboat

Things get a little dicey in the winter. In the winter in Wisconsin, the sun goes down early,  and my window for shooting with natural light narrows dramatically. I often find my way around this by cooking in the morning, and taking photos in the early afternoon.

But that doesn't always work. Sometimes I have to resort to artificial light. I have 2 photography lights that my husband bought me for Christmas one year. I'm not comfortable with them.

Admittedly, it's probably because I haven't had as much experience with them. These photos were taken with those artificial lights. I'm still not sure how I feel about them. I'd love to share any artificial light/working around natural light in the winter tips that you might have.

Caponata - Sicilian sauteed eggplant #Glutenfree #vegan - Domestic Dreamboat

What is Caponata?

Caponata is a delicious Sicilian dish that consists of eggplant sautéed with other vegetables and aromatics like tomatoes, onions, olives, raisins, and capers. It can be served hot, warm, or cool, and is perfect with fresh, crusty bread. It's even better as leftovers.

I will be the first to admit that I'm not the world's biggest eggplant fan. Or at least I didn't used to be. A few foods have changed my opinion about the purple veggie - like Baba Ghanouj, a grilled eggplant gyro from one of my fave local restaurants, and this Caponata.

Eggplant doesn't really taste like much on it's own, which is probably why I didn't used to like it. But when you cook it with super flavorful ingredients like onions, garlic, olives, capers, and raisins, it takes on all those flavors and turns into something special.

Caponata - Sicilian sauteed eggplant #Glutenfree #vegan - Domestic Dreamboat

How do you make caponata?

Caponata is easy to make, and doesn't require any special equipment. You will spend some time cutting up all the veggies you'll use in this dish, so make sure you have a good knife.

Caponata Ingredients:

  • Raisins
  • Olive oil
  • Red onion
  • Garlic
  • Dried oregano
  • Eggplant
  • Kosher salt
  • Tomatoes
  • Pimento or garlic stuffed green olives
  • Capers
Caponata - Sicilian sauteed eggplant #Glutenfree #vegan - Domestic Dreamboat

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Caponata Nutrition Notes:

Serve with a cooked grain like pasta, rice, or quinoa or with bread. You could also serve with some cooked legumes like chickpeas to add some protein to your meal.

Sauteed eggplant and vegetables in a white bowl

Caponata

Carissa Serink
Caponata is a Sicilian dish of sautéed eggplant and aromatics with tomatoes, olives, raisins, and capers. Great with bread, and as leftovers!
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Appetizer, Dinner, Entree
Cuisine Italian
Servings 6
Calories 160 kcal

Equipment

  • Large Dutch Oven or saucepan

Ingredients
  

  • ¼ cup raisins
  • 2 Tablespoons olive oil
  • 1 large red onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 ½ pounds eggplant cut into ½ inch pieces (about 6 cups)
  • 1 teaspoon kosher salt or try MSG-salt
  • 10 ounces tomatoes chopped (about 1 cup)
  • 8 ounces pimento or garlic stuffed green olives chopped coarse
  • 2 Tablespoons capers
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Instructions
 

  • Pour hot water over ¼ cup raisins to cover by at least 1 inch. Soak for at least 10 minutes, or up to several hours. Drain.
  • Heat olive oil in a  Dutch oven over medium heat. Add chopped red onions and saute until translucent, about 5-7 minutes. Stir in 2 cloves garlic (minced) and 1 teaspoon dried oregano and cook until fragrant, about 1 minute.
  • Stir in chopped eggplant and 1 ½ pounds eggplant and cook until eggplant is softened, about 10 minutes. Add chopped tomatoes, chopped olives, 2 Tablespoons capers, and soaked raisins. Cook until heated through. Serve hot or at room temperature over rice or pasta, or with bread. Tastes even better the next day after flavors have melded.

Nutrition

Calories: 160kcal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1057mg | Potassium: 474mg | Fiber: 6g | Sugar: 6g | Vitamin A: 578IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg
Keyword Caponata, Eggplant, gluten free, healthy, healthy eating, Italian, keto, low carb, Olives, Sicilian, vegan, vegetables, vegetarian
Tried this recipe?Please remember to Leave a Review!
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5 from 2 votes (2 ratings without comment)

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Hi, I'm Carissa!

I'm the face behind Domestic Dreamboat. I love to cook, I love to eat, and I love to stay healthy. Thanks for joining me in my homemade journey!

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