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6 servings
Prep Time:
30 mins
Cook Time:
30 mins
Meal Types:
Side Dishes
Salads and Salad Dressings
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A great Sicilian dish featuring tomatoes and eggplant.



  1. Salt the eggplant and leave to drain for 30 minutes.
  2. Rinse, dry and fry in hot oil until brown and tender, then drain on paper.
  3. Fry the onion until golden, then add tomatoes and celery.
  4. Simmer for 15-20 minutes then add the capers, pine nuts, raisins and olives.
  5. Dissolve the sugar in the vinegar and add to pan; season with salt and pepper.
  6. Mix in the eggplant and parsley and leave to stand for the flavours to develop fully.
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I like the eggplant, but seemed a little too much oil.
I left out the sugar and added chopped roasted carrots. Loved it!
13 May 10 by member: Mary O
I sprayed the eggplant with oil and roasted them in the oven. It took far less oil than frying and was less time consuming . Also sugar can be replaced with equal
04 Aug 09 by member: mareib2005
I made this without celery, raisins and sugar and used 10 olives and herb white wine vinegar It was too bitter without the sugar so I added one packet of splenda. I think I like eggplant better with cheese and or garlic. Will probably not make this again


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Nutrition summary:

There are 173 calories in 1 serving of Caponata.
Calorie break-down: 68% fat, 28% carbs, 4% protein.

Nutrition Facts
Serving Size: 1 serving
Amount Per Serving
Calories from Fat 121
Calories 173
% Daily Values*
Total Fat 13.49g 21%
  Saturated Fat 1.82g 9%
  Polyunsaturated Fat 1.886g  
  Monounsaturated Fat 9.258g  
Cholesterol 0mg 0%
Sodium 188mg 8%
Potassium 362mg  
Total Carbohydrate 12.28g 4%
  Dietary Fiber 3.9g 16%
  Sugars 6.96g  
Protein 1.73g  
Vitamin A 65% Vitamin C 103%
Calcium 14% Iron 26%
of RDI*
(173 calories)
9% of RDI
Calorie Breakdown:
Carbohydrate (28%)
Fat (68%)
Protein (4%)
* Based on a RDI of 2000 calories