Skip to main content

Susquehanna Life

Cooking at Home: Eggplant Caponata

Here’s a great reason to grow lots of eggplant in your garden this summer. Eggplant Caponata, a Sicilian eggplant dish typically served on crackers, is essentially a cooked vegetable salad. It’s made from diced sauteed eggplant and celery seasoned with sweetened vinegar and capers in a sweet and sour sauce. The melding of sweet and sour flavors, in my opinion, is what makes the dish a success. My mother made the best version I’ve ever tasted. I’m sharing her recipe with you so you can enjoy it, too.

Eggplant Caponata

By Sybil Kannry


  • 1 eggplant (1 ½ lbs)
  • 2 medium onions, diced
  • 1 cup celery, diced
  • 2 T capers
  • 10-12 Greek Kalamata olives, pitted
  • 2 T tomato paste, diluted with ½ cup water
  • 1 T sugar
  • 3 T red wine vinegar
  • Olive oil, as needed


Slice eggplant into 1-inch rounds, then cube it.
Brown in olive oil until cooked but still firm. Set aside.
Brown celery until no longer crisp (about 10 minutes).
Add onions and cook until edges are brown.
Add eggplant and rest of ingredients.
Simmer until eggplant is somewhat soft, but not mushy
(5 to 10 minutes).
Serve chilled on crackers or slices of toasted Italian bread

Like what you're reading? Subscribe to Susquehanna Life's free newsletter to stay informed