This dish screams summer. Eggplant grow in hot dry climates. Typically only eaten cooked, they are a staple in Mediterranean cooking. Serve this dish on the side of your favorite fish or as the star of the show. Add some white beans or an egg over easy to make it complete with protein. Eggplant is a good source of potassium and is very high in fiber. It absorbs the flavors you cook in making it a very versatile veggie. It is a nightshade so if you have sensitivities to nightshades you may want to consider a different recipe.

Sicilian caponata is a tasty salad or relish made of eggplant with onions, celery, and tomatoes and augmented with tangy olives and capers.

Prep: 20 minutes
Cook: 45 Minutes
Ready in: 1 Hour 5 Minutes
Servings: 6


  • 1 Eggplant (large; 1 1/4 or so, cut into 1-inch cubes)
  • 1 Dash Salt (Kosher)
  • 3 tbsp Olive oil (Extra Virgin)
  • 1 Medium Yellow Onion (chopped)
  • 1 Medium Red bell pepper (cored and chopped)
  • 2 Medium stocks of celery (thinly sliced)
  • 1/2 tsp Black pepper
  • 1lb Tomatoes (1 cup, crushed)
  • 2 tbsp drained Capers, canned
  • 1/4 cup Green olives (pitted; roughly chopped)
  • 1/4 cup raisins, seedless (sultana)
  • 2 tsp Honey (more to your liking)
  • 1 Bay leaf
  • 1 dash Red pepper flakes (tsp to 1/2 tsp crushed)
  • 1/4 Cup Red wine vinegar
  • 1/4 Cup White wine, dry
  • 2 tbsp Parsley, fresh (chopped)
  • 2 tbsp Mint, fresh (chopped, about 1/3 cup divided)


Heat the oven to 400 degrees F.

Season the eggplant cubes with salt (if you have the time, set it aside in a colander to sweat out its bitterness for about 20 or 30 minutes, while you prepare the remaining ingredients. Pat dry with paper towel).

Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons or so) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.

Heat 2 tablespoons of extra virgin olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.

Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.

Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. If desired, finish with fresh parsley and mint.