Name: Sicilian Eggplant
Prep time: 10 min
Cook time: 30 min
Ingredients: 1 large eggplant, (cut into 1 cm cube pieces); 1 cup cherry tomatoes, (halved or quartered, depending on size); 2 tablespoons olive oil; 2 tablespoons tomato paste; 2 tablespoons red wine vinegar; 1 tablespoon brown sugar; 2 teaspoons dried oregano; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 tablespoons fresh parsley, (finely chopped); 1 tablespoon pine nuts; 1 tablespoon capers, (optional); 1 tablespoon lemon zest

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This easy, baked eggplant dish is inspired by Sicilian caponata. It combines eggplant, tomatoes, sweet and tangy flavours. Enjoy its chunky, relish-like texture over pasta, on crusty bread or with polenta chips.

Bowl of baked eggplant and tomatoes on a pink cloth surrounded by a small bowls of parsley, pine nuts, fresh cherry tomatoes and whole eggplant.

Sicilian-style eggplant recipe: an easy take on caponata

This isn’t a traditional Italian recipe but a delectable, easy, baked eggplant dish inspired by Sicilian caponata that combines eggplant, tomatoes and a medley of sweet and tangy flavours, including red wine vinegar. It is perfect served over pasta, as a summer appetizer on crusty bread, or alongside focaccia or polenta chips.

The texture resembles a chunky relish—soft, stewed eggplant with a tangy and slightly sweet flavour profile. Think ratatouille, but instead of garlicky notes, the briny tang of red wine vinegar, capers or green olives elevates the dish.

What is Sicilian eggplant?

While inspired by Sicilian caponata, this recipe is an adaptation rather than a traditional preparation.

Caponata is a classic Sicilian antipasto dish made with fried eggplant, tomatoes, celery, onions, capers and olives in a sweet-and-sour tomato-based sauce made with red wine vinegar. It often includes pine nuts and raisins for added texture and flavour.

In this recipe, everything is baked together on one tray instead of frying. This method simplifies the cooking process and ensures even cooking with minimal effort.

Bowl of baked eggplant on a wooden board beside crusty bread rounds topped with the eggplant mixture and small bowls of toppings including grated lemon zest, parsley and pine nuts.

Why bake instead of fry?

The choice to bake, not fry, the eggplant in this dish isn’t about reducing fat (I’m still generous with antioxidant-rich olive oil!).

The reason is simplicity—just toss everything together, spread it on a baking tray, and let the oven do the work. It requires less time standing over the stove, but it is still tremendously flavourful and satisfying.

Will you try this recipe, or maybe one of my other side dish recipes, such as tangy kiwifruit salsa or pineapple and jalapeno salsa?

Ingredients you’ll need to make this Italian eggplant recipe

This baked eggplant recipe uses simple ingredients, including:

Eggplant: use globe eggplant (the dark purple variety), which is widely available in supermarkets. For larger or older eggplants, to reduce bitterness, consider salting and/or peeling in strips for a zebra effect.
Cherry tomatoes: their sweetness, soft texture and blistered skin add texture and flavour. Substitute with diced ripe tomatoes or canned diced/whole tomatoes if needed.
Olive oil: a staple of Mediterranean cooking that enhances flavour and nutrient absorption.
Tomato paste: adds richness and coats the eggplant for a sweet, savoury finish.
Red wine vinegar: provides tanginess—essential for the dish. You don’t want to omit it. However, you could substitute it with white wine vinegar, apple cider vinegar or balsamic vinegar if necessary.
Brown sugar: balances the eggplant’s natural bitterness. You can use white sugar or honey as alternatives.
Dried oregano: classic Italian herb that can be swapped for mixed Italian herbs or dried basil.
Salt and black pepper: essential for seasoning and adding a touch of heat.

Mix these ingredients, spread them on a baking tray, and bake in a preheated 180°C fan-forced oven until the eggplant is tender, approximately 30 minutes. Simple as that!

Toppings that enhance the dish’s flavour

I suggest the following toppings to enhance this dish:

Fresh parsley: Adds brightness and freshness; substitute with basil if preferred.
Pine nuts: Traditional to caponata, but sliced almonds work well too.
Capers: For an extra salty and tangy kick. You can swap or supplement them with green or kalamata olives.
Lemon zest: Elevates and brightens the overall flavour.

Substitutions and variations for Italian eggplant

This recipe is damn delicious as is. However, there are certain instances in which you may want to vary the recipe because of taste preferences or the ingredients you have on hand.

You could:

Add pitted green or kalamata olives, or substitute them for the capers.
Include extra vegetables like red onion, capsicum or raisins for added variety.
Sprinkle with chilli flakes for heat, though it’s delicious as-is.
For a complete meal, bake chicken or fish alongside the eggplant for a one-pan meal.

What to serve with baked eggplant

You can enjoy Sicilian eggplant hot, cold or at room temperature and serve it in countless ways:

As an appetizer on crusty bread, like bruschetta
Over pasta, quinoa or soft polenta
In spaghetti squash boats or rounds
As a relish on a grazing platter with crackers or polenta chips
Over crumbed chicken for a chunky parmigiana
Alongside steak as a flavourful side
With toast and a poached egg for breakfast
Turn it into a breakfast dish by reheating and cracking eggs over the top, shakshuka-style

Get creative and share your serving ideas in the comments below!

Close up of round of crusty bread with baked eggplant on top with a bowl of the eggplant dish in the background.

Make-ahead tips for Sicilian eggplant

Store it in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.

Enjoy it cold, at room temperature, or reheated in the microwave or on the stove. The flavours develop even more after a day, making leftovers especially delicious.

Have you tried this eggplant recipe?

Are you ready to try this recipe? Let me know how you enjoyed it or served it.

Your comments help others making the recipe and inspire me to keep developing recipes you enjoy.

Bowl of baked eggplant and tomatoes with an eggplant in the background.

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