Eggplant Relish

Eggplant relish on dish

Eggplant Relish

This is a famous dish in Sicily, where it is called Caponata. It fits in perfectly on an antipasti plate. This freezes well for up to 3 months.

Featured in our Italian Inspired Cookbook.

Category Appetizer, Snack
Makes8 servings


  • 1 small (548 g) eggplant, cut in ¾-inch cubes
  • 1 Tbsp olive oil, divided
  • 1 sweet onion (330 g), chopped
  • 2 medium (40 g) celery stalks, finely sliced
  • 1 cup (245 g) tomato sauce
  • 3 Tbsp capers
  • Tbsp white wine vinegar
  • 1 Tbsp sugar
  • ½ cup (64 g) green olives
  • Salt and pepper


  • Place the eggplant cubes in a colander, sprinkle with salt and allow to rest for 30 minutes. Rinse and pat dry.
  • Heat olive oil in a large frying pan. Fry the eggplant until it is soft and golden in color. 
  • In a separate pan, heat olive oil. Sauté the onion and celery on a low heat for 5 minutes.
  • Add the tomato sauce, capers, vinegar and sugar to the onion and celery mix. Simmer for an additional 5 minutes.
  • Add the eggplant and olives and cook for another 10 minutes.
  • Season with salt and pepper.
  • Allow to cool and refrigerate for 24 hours before serving.

Nutrition Per Serving

Serving size: ⅛ of recipe
Calories: 70
Protein: 1.6 g
Phenylalanine: 61 mg
Leucine: 75 mg
Tyrosine: 33 mg

Nutrition Per Recipe

Makes: 8 servings
Calories: 560
Protein: 13 g
Phenylalanine: 485 mg
Leucine: 603 mg
Tyrosine: 263 mg
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