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Image by Quin Engle
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Sicilian Eggplant Caponata

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Sicilian Eggplant Caponata



1 1/4 lb eggplant
1 medium onion, coarsely chopped
2 stalks of celery, coarsely chopped
1 red bell pepper, coarsely chopped
3 garlic cloves, minced
2 c Valicenti Red Gravy
2 tbsp brown sugar (or more to taste)
3 tbsp red wine vinegar (or more to taste)
Salt & pepper
Olive oil
1 baguette, or similar bread, sliced and lightly toasted
Fresh, chopped basil to garnish


Cut eggplant into 1/2” slices, and salt both sides, let sit in a colander for 10-20 minutes, then roast in the oven at 400 degrees for 20 minutes, flipping halfway through.

Meanwhile, pour a tablespoon or two of olive oil into a pot over medium heat. Once heated through, add onion, celery, and bell pepper and cook until tender (8-10 minutes).

Once eggplant is cooked and cooled, chop coarsely and add to pot along with another tablespoon of olive oil. Then, add garlic and cook until garlic is aromatic.

Add in Red Gravy along with vinegar and half of the brown sugar. Turn down the heat to medium low and let the caponata simmer for 20-30 minutes, stirring frequently. Add rest of sugar, or more of it along with more vinegar to taste, as caponata has a sweeter, tangier flavor.

Once the sauce is to one’s preference, remove from heat and let cool before chilling in the fridge, overnight is preferable, but at least an hour will do nicely.

Serve atop toasted slices of bread with chopped basil!

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