Sicilian Caponata


  • 1 egg plant, unpeeled cut into 1/2 inch cubes
  • 1 yellow onion, chopped
  • 1 green pepper, seeded and chopped
  • 1 ripe tomatoes, chopped
  • 2 ribs celery, chopped
  • 1 cup sliced fresh mushrooms
  • 1/3 cup pimento stuffed olives, halved
  • 4 cloves garlic, minced
  • 1/2 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • Kosher salt and fresh cracked black pepper to taste
  • 3 tbs sugar
  • 1 tsp oregano
  • 1 tsp dried basil
  • 1 tbs capers
Classic recipe in Sicilian culture, this recipe sings the flavor songs of Sicily. It contains, egg plant, onions, tomatoes, mushrooms, pimento and other spices.


  • In a large sauce pan combine all ingredients and mix thoroughly.
  • Cook over low heat, uncovered for about an hour, stirring occasionally until mixture is soft and all liquid has cooked away.
  • Cool then refrigerate.
  • Serve as a salad or relish.

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