Sicilian Caponata


Serves 5-6
1½ lbseggplant, cut into 1” cubes
3 tspPastene Minced Garlic
2 TbspPastene Extra Virgin Olive Oil, plus more for drizzling
1 cupPastene Kitchen Ready Tomatoes
1yellow onion, roughly chopped
110 oz jar Pastene Piquillo Peppers, drained
2small celery stalks, thinly sliced
3 TbspPastene Capers, drained and rinsed
¼ cupPastene Pitted Castelvetrano Olives
2 Tbsphoney
1bay leaf
¼ tspcrushed red pepper
3 TbspPastene Red Wine Vinegar or Pastene Prosecco Wine Vinegar
2 Tbspflat parsley, chopped
Fresh mint, garnish
¼ cupPastene Pignoli
fresh cracked ground black pepper and salt to taste


Prep Time: 90 minutes | Cook Time: 45 minutes

  • Preheat the oven to 400° F. 
  • Place the eggplant cubes in a large colander and season with salt.
  • Set aside for 20 to 30 minutes to sweat out the bitterness while you prepare the remaining ingredients. Then, pat dry with a paper towel.
  • Place the eggplant on a sheet pan, add a generous drizzle of olive oil and garlic and mix well until evenly coated. Roast the eggplant for 25 to 30 minutes or until browned. 
  • Heat 2 tablespoons of the olive oil in a large skillet. Add the onion, piquillo peppers, and celery. Season with a pinch of kosher salt and black pepper. Cook for about 5 to 7 minutes, tossing regularly until softened.
  • Add the tomatoes, capers, olives, honey, bay leaf and crushed pepper. Add the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
  • Stir in the roasted eggplant and cook for another 2 to 3 minutes in the sauce. Finish with fresh parsley, mint and pignoli.
  • Let the caponata sit at room temperature for 1 hour before serving, or store in the fridge overnight. This can be served cold or at room temperature. 

This recipe is also delicious served on a toasted ciabatta as a bruschetta. Slice the ciabatta bread and brush each slice with a bit  of extra virgin olive oil on both sides. Arrange on a sheet pan and toast in your heated oven for about 10 minutes until golden brown.

Product Used

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