Vegan Sicilian Soul Food

Written by Brittany Trubridge

I've spent some time in Sicily over the past few years and as a die-hard foodie, I can say that Sicilian food has changed my life forever. I've grown an affinity for some of the classic recipes, and caponata is not only my favorite Sicilian dish, but it is hands down my favorite dish ever created!

I'm a huge lover of eggplant, and this warming, filling, sweet and sour vegetable dish has captured my heart. It's soul food to the max and goes great with a glass of red wine, but also pairs well with a parsley tea, giving you the added bonus of a little kidney cleanse!


  • 2 small eggplants, diced
  • 1 cup of green pitted olives
  • Half cup of capers
  • 2 celery stalks
  • 1 medium white onion
  • 1 large red pepper
  • 2.5 cups of diced tomatoes (or 1 can of crushed tomatoes)
  • A handful of pinenuts
  • 1/3 cup of white vinegar
  • 2tbsp sugar
  • Salt
  • Enough olive oil to sauté the veggies in.


Place the eggplant in a strainer and sprinkle it well with salt (to remove the bitterness) allow it to sit for an hour then rinse the salt off and let the eggplant dry.

Meanwhile, blanch the celery in boiling water with a pinch of salt. Allow it to cool and slice it up.

Pit the red pepper and blanch it as well. Allow it to cool and remove the skins. Slice it up.

Set both the celery and the red peps aside for now.

Sauté the eggplant in a good bit of olive oil until it is thoroughly cooked and soft, then set it aside.

Thinly slice the onion and sauté it in a thick saucepan with olive oil until it turns translucent. Add in the olives, capers, pine nuts, and tomatoes and allow it all to simmer for about 10 minutes before adding in the red peppers, eggplant and celery.

Stir in the vinegar and sugar. Allow it to simmer until the vinegar has evaporated off. Remove the pan from the heat and allow it to cool for a few hours.

Serve room temperature or cold (best if you let it sit in the fridge overnight) with a hot mug o' parsley tea.

Parsley Tea


  • 2 tbsp of fresh parsley
  • Hot water

Dice up about 2 tbsps of fresh parsley, poor hot water over it and allow it to steep for 10-15 minutes.

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