Sicilian caponata

By the GetYourMacros team · 6 October 2026

Aubergine, celery and olives in sweet and sour, eaten at room temperature the next day.

• Time 45 min
• Course Side dish
• Diet Vegan
• Cuisine Italian

Ingredients (1 serving)

• 200 g Eggplant
• 60 g Tomato passata
• 50 g Onion
• 50 g Celery
• 20 g Pitted olives (drained)
• 10 ml Extra virgin olive oil
• Capers to taste
• Balsamic vinegar to taste
• Sugar to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the eggplant into two-centimetre cubes, salt them in a colander and let them give up their water for half an hour, then pat them dry.
2. Fry them in the extra virgin olive oil over a high heat until golden outside and soft inside, then set them aside.
3. In the same pan soften the sliced onion and the chopped celery for ten minutes: the celery should keep some crunch.
4. Add the halved pitted olives, the rinsed capers and the tomato passata, and cook for five minutes.
5. Return the eggplant, pour in the balsamic vinegar with the sugar and raise the flame for two minutes so the sweet and sour reduces.
6. Take it off the heat and let it cool completely: caponata is eaten at room temperature, and it is markedly better the next day.

Tips

• Salting the eggplant first is what stops it drinking oil, not just a way to take the bitterness out.
• Taste the sweet and sour: the vinegar and the sugar have to balance, with neither standing out on its own.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.