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Vegan Caponata served with eggplant, olives, and tomato sauce
Sicilian Vegan Caponata with Eggplant and Natural Sweetener

Vegan Sicilian Caponata

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes Appetizers
Caponata is naturally almost vegan, but traditional versions sometimes use honey or cheese garnish. This recipe is purely plant-based yet uncompromising. Honey is replaced by agave syrup for clean sweetness, and rich textures make you forget meat or dairy. A perfect example that plant-based eating isn't about sacrifice.
🕒 Prep Time 30 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 30 mins
🍽️ Servings 4 servings
🔥 Calories 240 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Baking sheet
  • Large skillet
  • Colander
  • Cutting board

Instructions

1 ✓

Dice eggplant, salt, rest 30 mins, dry. Toss with little oil.

Tip: Salting and drying removes excess water so it roasts crispy.
2 ✓

Roast at 400°F (200°C) for 25-30 mins until golden.

Tip: Oven roasting is a healthier alternative to deep frying.
3 ✓

Slice celery and blanch in salted water for 3 mins.

Tip: This keeps it from being tough but maintains structure.
4 ✓

Make base: sauté onion, add peeled tomatoes, cook thick. Add celery, olives, capers, syrup, vinegar.

Tip: Syrup dissolves easier than sugar, blending instantly.
5 ✓

Fold in roasted eggplant, warm through, then cool.

Tip: As temperature drops, flavors round out.

Recipe FAQ

Can I use regular sugar instead of syrup?
Of course! Granulated sugar is vegan and works perfectly.
How long does it last?
In the fridge, sealed, for 4-5 days, getting tastier with time.

Ingredients

  • 1 lb Eggplant
  • 1 medium Yellow Onion
  • 14 oz Tomatoes
  • 2 stalks Celery
  • 1/3 cup Green Olives
  • 2 tbsp Capers
  • 3 tbsp Red Wine Vinegar
  • 1 tbsp Agave Syrup (or Maple)
  • 1/4 cup Olive Oil
  • 1 tsp Salt
  • 1/2 tsp Black Pepper