45 min.
Preparation time
Course Type: Vegetarian Dishes, Tomatoes, Heart Healthy Dishes, Vegan Dishes, Diabetes-Friendly Dishes,

Sicilian Caponata

This caponata recipe is made Sicilian-style, with eggplant and agrodolce “sour and sweet” flavors from red wine vinegar and golden raisins. It’s easy to make with so many uses, from an appetizer served with toasted bread, to a main dish tossed into pasta!

This recipe contains:
Beefsteak Tomatoes
Beefsteak Tomatoes
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45 min.
Preparation time
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2 medium eggplants, cubed
1 medium yellow onion, chopped
1 NatureSweet red bell pepper, chopped
3 NatureSweet beefsteak tomatoes, cubed
⅔ cup celery, finely chopped
2 large garlic cloves, minced
1 cup pitted Italian green olives, quartered
⅔ cup golden raisins
½ cup extra virgin olive oil
¼ cup red wine vinegar
3 tablespoons capers
2 teaspoons tomato paste 1 bay leaf Hot pepper flakes, to taste Salt, to taste
1 bay leaf
Hot pepper flakes, to taste
Salt, to taste


Add olive oil and tomato paste to a big pot, along with cubed (unpeeled) eggplant, onion, red bell pepper, garlic, celery, and a bay leaf.
Sauté over medium heat for 15 minutes, covered, stirring every few minutes.
Add diced tomatoes, Italian green olives, capers, golden raisins, red wine vinegar, salt and hot pepper flakes to taste.
Heat for another 5 minutes over medium heat (stirring occasionally), remove the bay leaf, and serve warm or room temperature. Scoop on toasted bread or enjoy alone.
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