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Vegetarian, Italy

Sicilian caponata with soft boiled eggs and bread

Sicilian caponata with soft boiled eggs and bread is a vegetarian sweet and sour dish built on fried eggplant, serving 4, ready in 50 minutes, rated easy, for about €2.30 per person. The key to getting it right is frying the eggplant separately, which keeps it tender without soaking up all the oil.

A sweet and sour Sicilian eggplant caponata, with soft boiled eggs and bread for dipping.

Sicilian caponata with soft boiled eggs and bread
Total time
50 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall

Sicilian caponata plays on a clear balance between sugar and vinegar, layered over soft eggplant and vegetables that stay slightly crisp. Olives and capers bring the salt and tang that give the dish its character, while the soft boiled egg adds a runny yolk that softens every bite. The bread is there for dipping, and it's often the best part of the meal.

This is a summer or early fall dish, best served warm rather than piping hot, when eggplant and tomatoes are still full of flavor. It works well for a dinner between adults or a shared Sunday lunch, less so for a rushed weeknight meal because of the salting time. Mon Chou suggests making it a little ahead, caponata only gets better once it rests.

The ingredients

4 people

Fruits and vegetables

  • Eggplants 3
  • Celery stalks 3
  • Onion 1

Pantry

  • Crushed tomatoesoften in the pantry 300 g
  • Pitted green olives 80 g
  • Capersoften in the pantry 2 tbsp
  • Wine vinegaroften in the pantry 4 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Olive oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 1 pinch

Dairy

  • Eggs 6

Bakery

  • Country bread 8 slices

Allergens Gluten, Eggs, Celery

The step by step recipe

  1. Cut the eggplant into cubes, salt them and let them sit for 15 minutes, then pat them dry. 15 min

    Salt draws out the bitter liquid, so the eggplant soaks up less oil.

  2. Brown them in hot oil in small batches, then set aside. 10 min

    Don't crowd the pan, the eggplant needs to fry, not steam.

  3. Saute the diced onion and celery, add the tomatoes, olives and capers, and let simmer. 10 min

    The celery should stay slightly crisp.

  4. Add the vinegar and sugar, return the eggplant to the pan and simmer for 5 minutes. Let cool to warm. 5 min

    The sugar and vinegar should balance each other, taste and adjust.

  5. Drop the eggs into boiling water for 6 minutes, cool them under cold water, then peel. Serve with the caponata and bread. 6 min

    Time exactly 6 minutes for a runny yolk.

Our tips to get it right

  • Pick firm eggplant with few seeds, they'll release less water and fry better.
  • Make the caponata a day ahead if you can, resting in the fridge lets the sweet and sour flavors blend fully.
  • Use a large skillet or fry the eggplant in batches, otherwise it steams instead of browning.

The variations

  • Swap the green olives for black olives for a milder, less salty taste.
  • Add pine nuts and raisins for a version closer to traditional caponata.
  • For a quicker version, skip the salting step and shorten the frying time, the texture will be a bit less tender.

What to serve it with

  • A glass of dry white wine
  • Burrata as a starter
  • Extra toasted bread for dipping

Storage

Caponata keeps for 3 days in the fridge in a sealed container, and it often tastes even better the next day. It freezes well for up to 2 months, but the eggs should be cooked fresh right before serving. Reheat gently in a skillet or serve it cold, Sicilian style.

Questions about this dish

Can you make caponata ahead of time?

Yes, it's actually recommended. Make it the day before and keep it in the fridge, the sweet and sour flavors develop as it rests. Take it out a bit before serving so it's not too cold.

Can you leave out the capers if you don't like them?

You can cut the amount in half or add extra olives instead. The flavor will be slightly milder, but the caponata stays balanced thanks to the vinegar and sugar.

Why do you need to salt the eggplant first?

Salting draws out water and the eggplant's natural bitterness. It then absorbs less oil while frying and keeps a more tender texture.

Can the eggs be cooked a different way?

Yes, you can hard boil them instead, about 9 minutes. The runny yolk, though, acts as a natural sauce that pairs well with the bread.

How long does it take to make a Sicilian caponata with soft boiled eggs and bread?

Count 50 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Sicilian caponata with soft boiled eggs and bread?

About 630 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Sicilian caponata with soft boiled eggs and bread cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, celery. Always check the labels of the products you buy.

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