Eggplant caponata is an Italian dish that’s full of savory, sweet, and tangy flavors. This antipasto is packed with chunks of eggplant, tomatoes, peppers, and onions. Olives, capers, and vinegar are also mixed in to really make the flavor pop. Enjoy it as an appetizer, meatless main, or hearty side to any Italian favorite.
What is caponata
Caponata is a Sicilian vegetable dish comprised primarily of eggplant. Also known as the ‘sweet and sour ratatouille’, this Italian classic starts with roasting eggplant so that it will later soak up the juices and oils of all the other ingredients. The best part of caponata- it has endless variations and can be doctored however you like. I encourage you to start with the basic recipe provided here, then modify it to your taste.
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Closer look at the ingredients
The ingredients to make caponata are readily available in most grocery stores. While every home cook has their favorite variation, the base ingredients are typically the same. Here’s what you’ll need to make this caponata recipe:
- Eggplant- the star of the recipe! You’ll want to choose large firm eggplants for this recipe. I peel the skin because I find the skin can be tough sometimes when cooked.
- Aromatics- are vegetables that deliver deep flavor and aroma when heated and add so much flavor to dishes. This recipe uses onion, celery, bell peppers, and garlic.
- Chili Flakes- sautéed with the aromatics to add some flavor. The acidity of the dish tames the heat. If you want it even more spicy add additional chili flakes towards the end of cooking
- Tomatoes- you’ll use petite canned diced tomatoes for convenience. However, in the summer I will typically make this dish with fresh tomatoes. I just remove the seeds from the fresh tomatoes.
- Capers– don’t be afraid to use capers if you have never cooked with them before. They add a wonderful salty, tangy flavor to the dish. Also, it’s a good idea to rinse them first to remove excess salt.
- Green olives- add briny salty flavor. Be sure to buy pitted green olives so you don’t spend time having to remove the pits.
- Sugar- you add just a small amount of sugar to balance out the sour components of the dish and also add some sweetness. It’s subtle and you won’t want to skip adding it.
- Red wine vinegar- adds the perfect sweet and sour taste to finish the dish
- Olive oil- what all the ingredients are cooked in! We chose to roast the eggplant instead of frying to reduce the amount of olive oil the eggplant absorbs during cooking.
- Additions: some people add raisins, toasted pine nuts, fresh herbs, and more. There are so many variations, but this is my favorite caponata recipe I have come up with.
Serving Suggestions
Eggplant caponata is an extremely versatile dish. It makes the perfect appetizer for any gathering, can be served as a side dish, or used as a relish. It can also be served warm, room temperature, or cold. Here are some great ways to use the caponata:
- Serve it as an appetizer or snack with crostini, crackers, pita, veggies or chips.
- Use it as a relish and top your favorite chicken, meat, or fish
- Add eggplant caponata to pasta like you would any marinara. It makes a delicious pasta sauce with no need for additional ingredients!
- Substitute your favorite condiment and use it as the sandwich spread.
Worth the time and effort!
As the saying goes, good things take time. This is by no means a difficult recipe to make, but it can be time consuming because there is a lot of chopping. I promise it’ll be well worth your time and energy when you taste it! Plus, if you are going to make it, you might as well make a large batch to have leftovers all week, or to freeze for another day.
Make eggplant caponata ahead of time
I suggest making this at least one day in advance as the flavors have more time to blend and sit together. Subsequently, it will really enhance the flavor if you let it all stew together in the refrigerator overnight.
Can I freeze Eggplant Caponata?
This eggplant recipe freezes beautifully. I usually will make a double batch and freeze half of it to use later. Once the caponata is fully cooled, transfer it to an airtight container and freeze for up to three months.
Looking for more great recipes to make this holiday season? Here are some of my favorites:
- Maple Roasted Brussels Sprouts
- Roasted Butternut Squash Risotto
- Apple Crisp
- Butternut Squash Soup
- Garlic Parmesan Spaghetti Squash
I guarantee that once you take one bite of this caponata you’ll want to devour the entire dish!
Eggplant Caponata
Ingredients
- 2 large eggplants peeled & cut in ½ inch cubes
- Salt as needed
- 4-6 Tablespoons Olive oil or as needed
- 1 large onion cut into ½ inch pieces
- 3-4 celery stalks sliced on the diagonal into ¼ inch slices
- 2 bell peppers any color, seeded & cut into ½ inch pieces
- ¼-½ teaspoon dried red pepper flakes
- 4-5 garlic cloves minced
- 1 can petite diced tomatoes *
- 1 cup green olives Castelvano Italian olives
- 2 tablespoons capers rinsed & drained well
- 2-3 Tablespoons red wine vinegar
- 1 Tablespoon sugar
- Fresh herbs for garnish basil or parsley, optional
- Toasted pine nuts to garnish (optional)
Instructions
- As you dice the eggplant, place the pieces in a colander set over a large bowl (eggplant will drip water). Sprinkle salt over eggplant pieces with each layer so that the pieces get coated evenly. Set aside for 30-45 minutes as you prep the other ingredients.
- After the 30-45 minutes have passed, preheat the oven to 400°F and prepare 1-2 baking sheets with parchment or aluminum foil lightly greased.
- Rinse the eggplant to remove the salt and drain well. Gently squeeze between paper towels to remove any more moisture. Add the eggplant to a large bowl and toss with 4 Tablespoons olive oil (want a good amount of olive oil so the eggplant browns and doesn’t get dried out in the oven).
- Spread the eggplant out evenly on the two prepared baking pans. Place in the oven and bake 20-30 minutes stirring every 10 minutes until lightly browned. Remove from the oven and set aside.
- Meanwhile, while eggplant is roasting, heat a large pot over medium heat. Add 1-2 Tablespoons to lightly coat the bottom of the pan. Add the onion, celery, and peppers to the pot and sauté until vegetables are translucent 7-9 minutes. Add the red pepper chili flakes to the pot and stir well.
- Once the eggplant is out of the oven and the other vegetables are translucent, add the cooked eggplant to the pot along with the garlic, and tomatoes. Stir well. Cook for a few minutes and then lower the heat and stir in the olives, capers, red wine vinegar, and sugar.
- Cover and cook over low heat, stirring occasionally, until slightly thickened 20-25 minutes. Taste and adjust seasoning to your liking.
- Once the caponata is to your liking remove from the heat and let cool to room temperature. Store in an airtight container until ready to serve.
- Just before serving top with your favorite garnishes.
Nutrition Facts
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