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Side Dishes, Spreads, Vegetables, Vegetarian

Caponata- Sicilian Style


  • 2 large eggplants
  • 1 large can of crushed tomatoes
  • ½ cup of olive oil 
  • 2 cups of sugar
  • 2 cups of red wine vinegar(or white)
  • salt


  1. Cube the eggplants with the skin on
  2. Fry the cubed eggplant in ¼ in. or so of oil until the flesh starts to soften 
  3. Mix in tomatoes, vinegar, and sugar and let simmer for 5 minutes, stirring
  4. Let cool to room temperature and serve
  5. Then salt to taste and enjoy by itself on, or on top of bread!


Great the second day, keeps well in the fridge