Eggplant and sausage caponata - WFSB 3 Connecticut


Eggplant and sausage caponata

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Eggplant and sausage caponata. Eggplant and sausage caponata.

Caponata is a Sicilian dish that was always served as an appetizer.  You can dice it very small and use a dip with endive leaves or prepare chunky and it is a great accompaniment to many dishes such as grilled swordfish or over roasted chicken. 


  • 1/2 cup olive oil, divided
  • 1 pound sausage (pork or chicken), casings removed
  • 1 large eggplants chopped (4 cups)
  • 1 large zucchini, chopped (1 1/4 cup)
  • 1 large yellow onion, chopped
  • 3 cloves garlic, minced
  • 3 teaspoons sea salt
  • 1 teaspoon freshly ground pepper
  • 1 (15 ounce) can crushed tomatoes
  • 1 (7 ounce) can tomato paste
  • 1/4 cup red wine vinegar
  • 1/4 cup capers, drained
  • 1 cup packed parley leaves
  • 1 teaspoon crushed red pepper flakes


  1. Heat a large Dutch oven over medium-high heat.  Add about 2 tablespoons of olive oil.  Add in sausage and cook for about 7 minutes breaking apart by using a wooden spoon.
  2. Add in eggplant, zucchini, onion and garlic.  Drizzle 2-3 tablespoons of olive oil then season with sea salt and pepper. Stir mixture gently with a wooden spoon.
  3. Reduce temperature to medium and cook for another 7 minutes then add in crushed tomatoes, tomato paste and red wine vinegar.  Reduce heat to medium-low and stir occasionally while cooking  for about 20 minutes.
  4. Add in capers, parsley and crushed red pepper flakes.  Stir into to the mixture. Let cook for another 5 minutes then taste an eggplant as it should be golden brown and soft.
  5. Remove from heat and enjoy!

For more recipes, check out the Paleo Italian Cooking cookbook here.

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