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    Home » Recipes » Appetizers » Easy Eggplant Caponata

    PUBLISHED: August 6, 2022 • By Toni Dash 7 Comments

    Easy Eggplant Caponata

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    eggplant caponata in white bowl.

    Eggplant caponata is a delicious simple appetizer made of roasted eggplant, tomatoes, and olives seasoned with red wine vinegar, capers, and fresh herbs. Sometimes called Italian ratatouille this sweet-and-sour appetizer is brimming with Italian flavor and perfect served at room temperature as a bruschetta topping.

    eggplant caponata in white bowl.
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    eggplant caponata in white bowl.

    This easy classic Mediterranean dish is perfect to make when produce is at its prime. Most of the ingredients are available at grocery stores year round making is flavor-packed appetizer to serve with crusty bread or other antipasto items any time. The bold flavors are exciting and delicious. It’s a versatile dish with tangy flavors that make it a delicious appetizer.

    Eggplant caponata is a regional dish that is made in many different versions. Most are from Sicily or Tuscany and within those areas there are more than 40 known versions. They vary in whether they are made with peeled or unpeeled eggplant, whether the eggplant is roasted or pan fried, using fresh tomatoes or canned tomatoes or tomato paste. The sweetness may be heightened by adding golden raisins in some versions. You get the idea.

    It’s best served at room temperature or cold (great for a picnic) and is better the next day after making (or even the second or third day) when the flavors have had a chance to blend together. The bright, slightly sour or briney flavors make it a great relish for rich, fattier cuts of meat like steak or lamb too. It’s an easy recipe for a classic Siciillian appetizer that is really the star of the show.

    Jump to:
    • Recipe Ingredients Notes
    • How to make Eggplant Caponata
    • Variations
    • Expert Tips
    • How to Eat it
    • Frequently Asked Questions
    • How to Store
    • More recipes you’ll love!
    • Recipe

    Recipe Ingredients Notes

    eggplant caponata labelled ingredients.

    Eggplant. You’ll use 1.5 pounds eggplant (approximately 2 medium-large eggplants, cut into ½” cubes. It does not need to be peeled. You can use multiple eggplants if needed. If you want to peel it you can but you really won’t notice the peel when the dish is cooked.

    Canned diced tomatoes. These are easy and deliver a classic tomato flavor. You can use regular diced tomatoes or petite diced tomatoes. You’ll need one 14-ounce can.

    Olives. Pitted green olives are traditional. Black olives can also be used.

    Granulated sugar. Our version uses just a touch of sugar so it’s not overly sweet.

    Capers. We suggest using capers stored in brine versus those in salt. If using capes in salt be sure to rinse them before adding to the recipe. The briny capers punch up the flavor of authentic caponata.

    Onion, celery and garlic. This holy trinity of fresh vegetables is found in most homemade caponata recipes. They give lots of flavor to this Italian dish.

    How to make Eggplant Caponata

    STEP 1. Roast the eggplant

    Preheat the oven to 400F. Line a large baking sheet pan with parchment paper.

    Place the cubed eggplant on the baking sheet and drizzle over 1 tablespoon of olive oil. Season with a pinch of salt and pepper.

    Roast the eggplant for 18-20 minutes, or until it is fork tender.

    eggplant caponata recipe steps 1-2.

    STEP 2. Make the caponata

    Heat a large skillet over medium heat and add the remaining 2 tablespoons of olive oil. Next add the celery and onion. Cook for 5-7 minutes, or until the vegetables are soft.

    Add the garlic and cook for an additional minute. Next add the tomatoes, olives, capers, vinegar, sugar, parsley, and Italian seasoning. Stir to combine.

    Add the eggplant to the tomato sauce and cook for another 5-7 minutes or until the sauce is thick and bubbling. Season with salt and black pepper to taste.

    While this caponata is delicious hot, it is most often served at room temperature.

    eggplant caponata recipe steps 3-6.

    Variations

    Olives. As mentioned before there are many many versions of caponata. Using olives to give more sour flavors is certainly one. Feel free to add some. We suggest pitted green olives which are traditional. Black olives can also be used.

    Add some spice. Adding some red pepper flakes at the end perks up the flavor with a little bit of heat!

    eggplant caponata in a bowl with baguette slice.

    Expert Tips

    Let it cool. As delicious as the caponata is as soon as it’s done, this Sicilian version of ratatouille is best cooled at least to room temperature before eating. As with many tomato dishes the flavors improve with time too!

    How to Eat it

    • Appetizer. Serve as a topping on some crusty baguette slices like bruschetta or on herby flatbread. It’s great for parties since it’s a great make ahead dish. It can be made a day or more ahead and will be better for doing so!
    • Side dish. It can be served as a side dish with roasted meats.
    • Main dish. Use it on pasta in place of regular sauce.

    Frequently Asked Questions

    What is the best eggplant to use for caponata?

    Globe eggplant (also called American eggplant) or Italian eggplant are most commonly used. Italian eggplants look similar to globe eggplants in color and shape but are smaller and slightly sweeter.

    eggplant caponata in a bowl with spoon.

    How to Store

    This caponata can be kept in an airtight container in the refrigerator for up to four days.

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    Recipe

    eggplant caponata in a bowl from side.

    Eggplant Caponata

    Delicious Eggplant Caponata is a simple appetizer that made with roasted eggplant, tomatoes, and olives seasoned with red wine vinegar, capers, and fresh herbs. It's sweet-and-sour flavors are a favorite Italian topping for crusty bread, on pasta or with roasted meats.
    5 from 24 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Appetizer
    Cuisine: Italian, Mediterranean
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 10 minutes minutes
    Cook Time: 35 minutes minutes
    Cooling Time (estimate): 20 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 14 1/2 cup servings (total yield: 7 cups)
    Calories: 50kcal
    Author: Toni Dash
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    Ingredients

    • 1.5 pounds eggplant approximately 2 medium-large eggplants, cut into ½” cubes (unpeeled)
    • 3 tablespoons olive oil divided
    • ½ cup diced celery
    • ½ cup diced onion
    • 2 cloves garlic minced
    • 1 14-ounce can diced tomatoes
    • ¼ cup olives pitted and roughly chopped
    • 2 tablespoons capers in brine drained
    • 2 tablespoons red wine vinegar
    • 1 tablespoon granulated sugar
    • 1 tablespoon chopped Italian parsley
    • ½ teaspoon dried Italian seasoning
    • kosher salt and freshly ground black pepper to season

    Instructions

    • Preheat the oven to 400F. Line a large baking sheet with parchment paper.
    • Place the cubed eggplant on the baking sheet and drizzle over 1 tablespoon of olive oil. Season with a pinch of salt and pepper.
    • Roast the eggplant for 18-20 minutes, or until it is fork tender.
    • Heat a large skillet over medium heat and add the remaining olive oil. Next add the celery and onion. Cook for 5-7 minutes, or until the vegetables are soft.
    • Add the garlic and cook for one additional minute.
    • Next add the tomatoes, olives, capers, vinegar, sugar, parsley, and Italian seasoning. Stir to combine.
    • Add the eggplant to the tomato sauce and cook for another 5-7 minutes or until the sauce is thick and bubbling. Season with salt and black pepper to taste.
    • Allow to cool to room temperature before serving.

    Notes

    Ingredient notes
    Use American Globe Eggplant or Italian eggplant for best results.
    Serve: at room temperature or chilled. Flavor will improve 1-2 days after making.
    How to store
    Store in an airtight container in the refrigerator for up to  4 days.

    Nutrition

    Calories: 50kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 74mg | Potassium: 136mg | Fiber: 2g | Sugar: 3g | Vitamin A: 64IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 0.2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Comments

    1. Shenay says

      August 09, 2022 at 6:32 pm

      5 stars
      Caponata is one of those things I never thought I could make at home. I love eating it when we go out and this recipe is just as good as any I’ve had in a restaurant. Delicious!

      Reply
    2. Chris David says

      August 09, 2022 at 12:57 am

      5 stars
      Really nice recipe. Thanks for sharing.

      Reply
    3. Mirlene says

      August 08, 2022 at 1:40 pm

      5 stars
      This is just flavorful. I had it with garlic toasted sourdough and was so delicious. Going to try this with angel hair pasta next!

      Reply
    4. Vicky says

      August 08, 2022 at 1:39 pm

      5 stars
      I love the versatility of this! There are so many ways to serve it. I love the idea of using it as a pasta topping for a day when we are skipping meat. What a great way to use garden fresh eggplant!

      Reply
    5. Cam says

      August 08, 2022 at 1:02 pm

      5 stars
      This eggplant caponata was delicious! So easy to make and came together in no time. I served it on top of pasta and also ate some with crusty bread and can’t decide which way I like more, its just so good!

      Reply
    6. Jill says

      August 08, 2022 at 12:33 pm

      5 stars
      I ate this multiple times when we were traveling in Italy. I was hoping to find a recipe to make it at home. This was delicious! Brought back so many happy food memories

      Reply
    7. Teresa says

      August 08, 2022 at 12:13 pm

      5 stars
      We made this last night with eggplant from our garden. Ate it on toasted sliced baguette and it was amazing! Love the flavors.

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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