Low Sugar Classic Eggplant Caponata

Total time1 hr 30 min

Prep time20 min

Cook time40 min

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Ingredients

6 servings

1 large eggplant (about 1 ½ lb), cut into ¾-inch cubes
1 tsp kosher salt, plus more to taste
⅓ cup olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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3 stalks celery, thinly sliced
1 medium yellow onion, finely 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 granulated 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)
crusty bread or crackers, for serving (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 — work in two batches if needed to avoid crowding — and cook, stirring occasionally, until golden brown on most sides and just tender, about 8–10 minutes per batch. Transfer to a plate with a slotted spoon.

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