Eggplants Stuffed with Caponata

Eggplants Stuffed with Caponata, one of Sicily’s most famous dishes. It’s a way of upcycling caponata leftovers in a delicious way.

This dish is served as a summer appetizer or a side dish that you can prepare in advance if you want and reheat when serving. Or even eat it cool. It’s perfect when you organize a dinner party with your friends 😉

Here is a list of what you need to make it. You can use the caponata leftovers or make a new one. In this case, keep the pulp of the eggplants you want to stuff and use it for caponata.

How to make Eggplants Stuffed with Caponata

What you need:

  • Eggplant: 3-4
  • Bell pepper: 3 (Catania version)
  • Celery: some sprigs of celery
  • Tomato pulp and tomato coulis
  • Black olives
  • Green olives (Catania version)
  • Onion
  • Capers
  • White vinegar
  • Pine nuts or almonds
  • Sugar
  • Salt
  • Pepper
Sicilian Caponata
Eggplants Stuffed with Caponata
Eggplants Stuffed with Caponata

How to make it:

  1. Make caponata
  2. Wash and dry 3-4 eggplants
  3. Cut them lengthwise, make incisions in the pulp, and drizzle with olive oil.
  4. Put them in the oven at 180 °/3561)F C for 25-30 minutes
  5. Let them cool down and remove the pulp; you can use it to make caponata
  6. Stuff the eggplant with caponata
  7. Put a drizzle of oil on the eggplants and bake them in the oven for another 25-30 minutes


How do you make stuffed eggplants? I’m curious; let me know in DBDP’s Instagram page 🙂

About Valentina

Valentina is an international communication consultant. She has served communication and PR agencies for several years by providing insights into local French and Italian food trends and traditions. Thanks to her multicultural background, she focuses on promoting intercultural collaboration for sustainable living.