Sicilian White Eggplant Caponata

I had some white eggplant, basil, parsley, and tomato from my patio garden. I typically like to cook them stand-alone or minimally mix them with other ingredients that are store bought. I’ve never made Caponata, but considering the fresh ingredients I had in my patio garden it was the best to try. This is loosely based on this recipe.


2-3 medium white eggplant
1-2 tomatoes
1/4 cup green olives
1-2 tbsp capers
1 small onion
1 jalapeno
1 tbsp chopped basil
1 tbsp chopped parsley
1tbsp red wine vinegar
1-2 tbsp olive oil
1 tsp sugar
salt and fresh ground pepper to taste

Preheat oven to 400 degrees. Cube the eggplant. Toss with some olive oil and salt and layout on a baking sheet. Roast for 15-20minutes.


Meanwhile in a frying pan, add olive oil and chopped onions and jalapeno and fry for 5 minutes. Add chopped tomatoes and fry for another 5 minutes.Add olives, capers, basil and parsley and continue frying. Add salt, fresh ground pepper and red wine vinegar and continue to simmer.


Add roasted eggplant and toss until mixed. Garnish with some basil and parsley and serve warm with some crusty bread.


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