STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Sicilian Eggplant Caponata

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Eating Well Magazine.”
1hr 15mins

Ingredients Nutrition


  1. Combine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans. Set the colander in the sink to drain for 1 hour.
  2. Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are soft, about 30 minutes; do not let them brown. Add tomatoes and capers, increase heat to medium and cook; stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer everything to a large bowl.
  3. When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thorougly on paper towels.
  4. Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot. Add the eggplant and cook, tossing and stirring, until softened, 10-15 minutes. Add chiles and cook, stirring, until they are softened, 5-10 minutes. Transfer the eggplant and peppers to the bowl with the tomato mixture and gently stir to combine.
  5. Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a