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Sicilian Eggplant Caponata

Sicilian Eggplant Caponata

By Chef Katie Mae

Makes 2–4 servings | Ready in 20 minutes | Stores 5 days in fridge



  • 1 bulb of eggplant, diced (1 lb)
  • 1 tablespoon salt-free seasoning (I use Benson’s Table Tasty)
  • 1 onion, diced (6 oz)
  • 2 ribs celery, diced (2 oz)
  • 3 garlic cloves, minced
  • 2 small cluster or Roma tomatoes, diced (8 oz)
  • 2 tablespoons sliced olives or capers, rinsed* (optional)
  • ¼ cup raisins (1.5 oz)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons balsamic vinegar
  • 1 red bell pepper, diced (6 oz)
  • 2 tablespoons minced fresh mint leaves, plus more for garnish
  • 2 tablespoons minced fresh basil leaves, plus more for garnish
  • ¼ cup pine nuts, toasted (1.2 oz)



  1. Place the eggplant in a colander, season liberally with the salt-free seasoning, and toss to combine. Let the eggplant stand for 30 minutes, and then use a paper towel to press the excess moisture out of the eggplant.
  2. In a large skillet over medium-high heat, add the eggplant, onion, celery, and garlic. Cover and dry-sauté for 5 minutes.
  3. Stir in the tomatoes, olives, raisins, red wine vinegar, and balsamic vinegar. Reduce the heat to low-medium, cover and simmer for 5 minutes, or until the eggplant is very tender. The mixture should be saucy with the veggies starting to breakdown.
  4. Turn off the heat. Stir in the bell pepper and fresh herbs. Let the dish sit uncovered for a few minutes to let the flavors meld.
  5. Top individual servings with pine nuts and extra herbs.

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