An Italian vegan dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h

Organic sourcing

Eggplants, tomatoes, and celery are prone to pesticide residues, following the Dirty Dozen; sourcing organic for these is beneficial.

Ingredients

• 2 medium eggplants
• 4 tbsp extra-virgin olive oil
• 1 yellow onion
• 2 celery ribs
• 3 cloves garlic
• 400 g ripe tomatoes
• 1/3 cup green olives
• 2 tbsp capers
• 2 tbsp red wine vinegar
• 2 tbsp sugar
• 1/4 cup fresh basil leaves
• to taste sea salt
• to taste black pepper

Method

1. Dice the eggplants into 1-inch cubes. Sprinkle lightly with salt and set aside for 20 minutes to draw out moisture.
2. Rinse and pat the eggplants dry with a clean towel. Heat half the olive oil in a large skillet over medium heat.
3. Add the eggplants to the skillet and cook until golden and tender, about 8 minutes. Remove and set aside.
4. Dice the onion and slice the celery. Mince the garlic. Add the remaining olive oil to the skillet.
5. Sauté the onion, celery, and garlic until soft and translucent, about 5 minutes.
6. Chop the tomatoes and add them to the skillet along with the cooked eggplants, olives, and capers.
7. Pour in the vinegar and stir in the sugar. Cook on low heat for about 20 minutes, stirring occasionally.
8. Tear the basil leaves and stir them into the mixture. Season with salt and black pepper to taste.
9. Allow the caponata to sit for at least 30 minutes before serving, to meld the flavors.

Notes

• Caponata can be made a day in advance and tastes better as it sits.
• Serve as an appetizer or side dish, warm or at room temperature.
• Pair with crusty bread, if not strictly gluten-free.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Italian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.