Sicilian Caponata

This sweet and sour dish made with eggplants, olives, peppers and more is surprisingly hearty for being vegan.


  • Olive oil
  • 1 eggplant, cut into cubes
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 2 celery stalks, chopped
  • 1 tablespoon capers
  • 1/2 cup Castelvetrano olives, sliced
  • 3 garlic cloves, minced
  • Pinch of pepper
  • 1-2 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • Zest of 1/2 lemon
  • 2 tablespoons tomato paste
  • 1/2 cup sugar
  • 1 can diced tomatoes
  • Sliced baguette, to serve


  1. Add olive oil to a sauté pan over medium heat. Once oil starts to shimmer, add eggplant cubes. Cook, while stirring, until eggplant begins to brown. Remove from pan and reserve.
  2. In the same pan, add the onions, red bell peppers and celery. Stir to combine. Cook until the veggies begin to soften, then add the capers, olives, garlic and pepper.
  3. Add red wine vinegar and balsamic vinegar and stir to combine. Add lemon zest and tomato paste, and stir to combine.
  4. Sprinkle sugar over top and add canned tomatoes. Return eggplant to pan, and stir altogether. Simmer over medium-low heat until thick and slightly reduced.
  5. Serve warm or cold with sliced baguette.