Low Sugar Classic Caponata

Total time1 hr 25 min

Prep time20 min

Cook time35 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 ½ lb eggplant (about 1 large), cut into ¾-inch cubes
Eggplant Baby Eggplant Chinese Eggplant Organic - Eggplant Organic Eggplant
See all
1 tsp kosher salt, plus more to taste
⅓ cup olive oil, divided
3 stalks celery, sliced ¼-inch thick
1 medium yellow onion, diced
3 cloves garlic, thinly sliced
1 can (14 oz) diced tomatoes
⅓ cup green olives, pitted and roughly chopped
3 tbsp capers, drained
3 tbsp red wine vinegar
1 tbsp sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
¼ tsp black pepper

For serving

¼ cup fresh basil leaves, torn (optional)

Instructions

1
Toss the eggplant cubes with 1 tsp kosher salt in a colander and let them drain over the sink for 20 minutes. Pat thoroughly dry with paper towels.
2
Heat 3 tbsp of the olive oil in a large skillet over medium-high heat until shimmering. Add the eggplant in a single layer and cook, stirring occasionally, until golden brown on most sides and just tender, about 8–10 minutes. Transfer to a plate with a slotted spoon.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!