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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.
Course Appetizer
Cuisine Italian, Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Cooling Time (estimate) 20 minutes
Total Time 1 hour 5 minutes
Servings 14 1/2 cup servings (total yield: 7 cups)
Calories 50kcal
Author Toni Dash


  • 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


  • 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.


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.


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