Autumn caponata sauce

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10 min


5 cups (1.25 L)

* PLUS Grilling Time: 8 minutes


  • 1 large onion
  • 2 small eggplants
  • 4 medium tomatoes
  • 1/2 cup kalamata olives
  • 1/2 cup finely chopped fresh basil leaves
  • 2 tbsp capers , drained
  • 3 to 4 tbsp balsamic vinegar
  • 3 garlic cloves


  • Lightly oil grill and preheat barbecue to medium-high. Slice onion crosswise into 1/2-inch- (1-cm-) thick rings. Slice unpeeled eggplants lengthwise into 1/2-inch- (1-cm-) thick slices. Grill onion and eggplants with lid down, turning halfway through, until tender, from 8 to 10 minutes. Remove from grill and let stand until cool enough to handle.
  • Meanwhile, slice tomatoes in half. Gently squeeze out seeds and discard. Coarsely chop tomatoes. To pit olives easily, place on a cutting board and smash with bottom of a frying pan. Olives will split open. Remove pits. Coarsely chop olives. Place tomatoes and olives in a large bowl and stir in basil, capers, vinegar and garlic. When onion and eggplants are grilled, coarsely chop and stir into mixture. Serve with chicken or fish. Sauce will keep well, covered and refrigerated, at least 3 days.

Nutrition (per serving)

  • Calories
  • 41,
  • Protein
  • 0.9 g,
  • Carbohydrates
  • 6.5 g,
  • Fat
  • 1.8 g,
  • Fibre
  • 1.9 g,
  • Sodium
  • 171 mg.

Caponata is a classic Sicilian mixture of chopped eggplants, onion and tomatoes simmered with salty olives and capers. Instead of cooking them all together, we grilled the eggplants and onion, then combined them with the other ingredients to create a rich-tasting but low-fat sauce. Fabulous on little toasts as an appetizer or to finish off grilled chicken or fish.