Rosalia's Eggplant Caponatina (Little Caponata)
45 mins (prep 15, cooking 30)
10 ingredients
20 servings
Caponata is a traditional Sicilian sweet-and-sour antipasto of cooked eggplant, typically served cold or at room temperature. The name caponatina, or "little caponata", reflects the small dice of the eggplant. This recipe is from my friend Gail's family, passed down from her Sicilian grandmother, Rosalia. Tender eggplant serves as a veritable flavor sponge, absorbing the tastes of sweet onion and tangy tomato sauce. For more information, serving suggestions, and photos of this recipe, visit

Categories:  <-60-mins , side-dish , easy , 3-steps-or-less , spreads , vegetarian , appetizer , time-to-make ,
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Serving Size (51.72 g)
Servings 20
Amount per Serving
Calories 176.54 Calories from Fat 160.11
% Daily Value *
Total Fat 17.79g 547.36%
Saturated Fat 2.46g 245.71%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 3.55mg 2.96%
Total Carbohydrate 4.61g 30.75%
Dietary Fiber 0.37 g 29.4%
Sugars 3.99 g %
Protein 0.33g 13.03%
Vitamin A 106.08IU% Vitamin C 1.74mg%
Calcium 3.75mg% Iron 0.38mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium eggplants, stalk celery, large, salt and black pepper