This bruschetta recipe of Eggplant the Sicilian is a wild card in my kitchen. The pampering I served for a meal of friends for an evening of football with friends at home. A recipe healthy and easy to prepare that you have made in advance.

The inspiration of these Sicilian Eggplant comes from a traditional Italian dish, the caponata. Typical of the cuisine of Sicily, is made with ingredients that we are super family: Eggplant, olives, capers, black... There are many variants of the Sicilian Eggplant and my love to serve it on a few loaves of bread, a few slices of bread of truth, but it can well be taken as a main dish.

I love Eggplant and I never tire of practicing with them. We already have the Eggplant Alla pugliesse or Alla lucana, but I wanted to bring you these which I tried last year at a Festival in Milan. The best of Italian cuisine for me is that I is always familiar, easy for us because we recognize the ingredients flavored, and is that we have much in common.

My son loves to take the Eggplant Sicilian with fried potatoes and egg, as if it were a Ratatouille, but I prefer it in format incoming or appetizer and is a fixed in my meetings with friends because I can have them prepared in advance and serve my Eggplant s hot iciliana at the last moment without any difficulty. I hope you like them very much!


  • 1 kg of aubergines
  • 100 grams of olives without bone black
  • 100 g of olives Green
  • 500 g of cherry tomatoes or ripe tomatoes
  • 300 grams of celery (stalks only)
  • 50 grams of capers
  • 60 g of pine nuts
  • 2 red onions
  • medium yellow pepper
  • medium red pepper
  • 50 grams of sugar
  • 50 grams of white wine vinegar
  • a handful of coarse salt
  • extra virgin olive oil


Cut the celery into small cubes, place in a pot of water boiling with a little salt and cook for 5 minutes. Drain well and reserve

Cut the eggplant in cubes, sprinkle with salt and let sit in a colander for at least 1 hour. This will help you release the bitterness.

Chop the onion and let fry over low heat in a pan with a little oil. Once poached and Golden, add the capers, olives and pine nuts and cook for 10 minutes over medium-high heat taking care that they do not burn.

Cut the tomatoes into quarters if they are cherries or into small dice if they are large tomatoes and cook in the pan with the onion and peppers cut into strips during very low heat.

In another pan, saute the celery with a little oil. Add the Eggplant and saute without much oil so that they are light. When they are soft, add to the pan of tomato. Then, add the vinegar and the sugar.

Toast the toast. Pass a garlic through them. Cover with eggplants and finish a few fresh basil leaves.

Tips and Tricks

You can join these aubergines of white rice or serve with a fried or poached egg

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