Caponata from Loni Kuhn's S F Cooking Class

Discover the vibrant flavors of Sicily with Loni Kuhn's Caponata recipe, a quintessential Italian eggplant dish bursting with Mediterranean charm. This versatile and tangy relish combines tender sautéed eggplant, aromatic onions, and celery with sweet tomatoes, briny green olives, and capers, creating a harmonious balance of sweet, savory, and tangy notes. A touch of sugar and white wine vinegar adds depth, while toasted pine nuts and fresh basil elevate every bite. Ready in under an hour, this caponata is perfect as a make-ahead appetizer, a topping for crusty bread, or a flavorful accompaniment to proteins or pasta. Enjoy it warm, room-temperature, or chilled—its flavors only deepen over time, making it an ideal dish for laid-back entertaining or weekly meal prep. Perfect for those seeking authentic Italian cuisine, this recipe is a must-try for food lovers and home chefs alike.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 4 tablespoons olive oil
• 1 medium yellow onion
• 2 celery stalks
• 2 large tomatoes
• 1 cup green olives
• 2 tablespoons capers
• 3 tablespoons white wine vinegar
• 1 tablespoon sugar
• 3 tablespoons pine nuts (optional)
• 0.25 cup fresh basil leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Wash and trim the eggplants. Dice them into small, uniform cubes, about 1/2 inch each. Sprinkle with a bit of salt and let them sit in a colander for 20 minutes to draw out moisture. Afterward, pat them dry with a paper towel.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and cook in batches, stirring occasionally, until softened and lightly browned, about 6–8 minutes. Remove and set the cooked eggplant aside.

Step 3

In the same skillet, add another 2 tablespoons of olive oil. Sauté the diced yellow onion and chopped celery stalks until soft and translucent, about 5 minutes.

Step 4

Dice the tomatoes and add them to the skillet along with the cooked eggplant. Stir to combine.

Step 5

Roughly chop the green olives and add them to the skillet along with the capers, white wine vinegar, and sugar. Stir thoroughly and bring to a gentle simmer.

Step 6

Cook the mixture for about 10 minutes, stirring occasionally. Taste and adjust the seasoning with salt and black pepper as needed.

Step 7

If using pine nuts, toast them briefly in a dry pan over medium heat until golden. Add the pine nuts to the skillet.

Step 8

Tear the fresh basil leaves and stir them into the caponata just before serving.

Step 9

Serve warm, at room temperature, or chilled. Caponata gets better with time, so consider making it a day ahead. Serve with crusty bread, as a topping for proteins, or over pasta.

Nutrition Facts

Serving size	(1800.4g)

Amount per serving	% Daily Value*
Calories	1485.7

Total Fat 114.5g	0%
Saturated Fat 18.1g	0%
Polyunsaturated Fat 6.3g
Cholesterol 0mg	0%
Sodium 7950.1mg	0%
Total Carbohydrate 107.8g	0%
Dietary Fiber 45.6g	0%
Total Sugars 62.2g
Protein 21.1g	0%

Vitamin D 0IU	0%
Calcium 427.8mg	0%
Iron 7.4mg	0%
Potassium 3538.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.7%

Protein: 5.5%

Carbs: 27.9%