Eggplant caponata is a Sicilian dish that is loved for it's combination of flavors. It is sweet and sour, a little savory and a little rich. Every bite is different, which makes it a great appetizer, side dish or condiment Serve it up on crostini, alongside a piece of fish or spread it on a sandwich, or any other way you can think up.
Eggplant is not exactly the sexiest of vegetables. It's dark purple, shaped like a kidney and a little bit spongy. It's also a little high maintenance and must be prepped and cook in specific ways to bring out it's deliciousness. On the upside, when cooked well, it melts in your mouth and can be made into an endless variety of appetizers, side dishes, main dishes, condiments, and relishes. Eggplant caponata is definitely a recipe on the upside of the scale.
Jump to:
Ingredients in Eggplant Caponata
This dish comes together in just a few minutes after you prep all the ingredients. This is good, because it takes some time and effort to prep all the ingredients. But! You absolutely must chop all the veggies and measure out the flavorings before you start cooking because it all happens so fast at the end.
The Vegetables
- Eggplant: I used a globe eggplant but any variety of eggplant is fine. Look for a firm, shiny, smooth and taut skin and green leaves.
- Onion: I used a yellow onion here. You could also use a Vidalia onion or a white one.
- Sweet Red Pepper: Look for firm, deeply colored and glossy peppers.
- Celery: Just a couple of celery stalks add the perfect counterbalance of mildly bitter sweetness and clean earthy taste to the other ingredients.
- Crushed tomatoes: I like the Mutti brand of prepared tomato products. I've found they're not as sour as some canned tomatoes.
- Capers: Capers are actually pickled flower buds from a caper bush. Before they start to blossom, the buds are picked and soaked in brine or packed in salt. Look for them near the olives or pickles at your local grocery store.
- Green olives: The original dish uses Castelvetrano olives, however, any green, briny olive will work.
The Flavor Agents
- Raisins: This dish is beloved for it's sweet and sour ("agrodolce" in Italian). The raisins add one of the sweeter flavors. I used golden raisins, but any raisins are fine.
- Honey: I use coconut nectar in place of honey here, but honey is more traditional.
- Bay leaf: Bay leaves release a savory, earthy flavor slowly when cooked, enriching the overall taste without overpowering other ingredients. They also enhance the umami flavors in this dish.
- Crushed red pepper flakes: This is not a spicy dish, but just a pinch of crushed red peppers add a little background heat that complements other flavors.
- Olive oil: Use a good quality extra virgin olive oil. Best are those of single originand a harvest date in this year.
- Red wine vinegar: Vinegar adds a tangy and acidic element to balance the sweeter elements like tomatoes and raisins.
- White wine: White wine adds flavor and acidity and contributes to the overall balance of flavors.
- Fresh parsley and fresh mint: Fresh herbs add a fragrant and earthy element to cooked dishes.
- Salt and pepper: Kosher salt and freshly ground pepper.
See recipe card for quantities.
How to Make Eggplant Caponata
Gather your cutting board, knives and prep bowls and let's get to work.
- Prepare each ingredient as directed on recipe card below.
- Place seasoned eggplant cubes and a drizzle of olive oil on a sheet and roast.
- Remove from oven when baked through and golden.
- Saute the onions, bell pepper, and celery in a pot with olive oil, salt & pepper. Cook until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed red pepper flakes.
- Stir to combine.
- Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
- Stir in the roasted eggplant and cook for another few minutes.
- Top with parsley and mint. Serve and enjoy!
As delicious as caponata is right when you make it, it's even better the next day when the flavors have had time to come together. One of my friends makes two batches so she can serve one right away and have another for later in the week!
If you like this eggplant caponata, try out the this eggplant relish.
Equipment
You'll need a few kitchen tools to make this dish and all are foundational pieces.
- Soup pot / dutch oven: A good soup pot or dutch oven will serve you well when you make dishes like caponata, soups, stews, braises, and so many more. I use this dutch oven from Lodge.
- Chef's knife: Preparing vegetables requires a good knife. It's an investment that will serve you over many many meals. A great classic is this 8" from Wustoff.
- Cutting board: Protect your knives with a quality wood cutting board like this one.
- Half sheet pan: Roast your eggplant on a half sheet pan, another foundational piece that you'll be glad you added to your toolset.
Storage
Store in an airtight glass container in the refrigerator for 3-4 days. I personally love caponata warm, but it's traditionally eaten at room temperature. Try it both ways and see which you like better.
Related
Looking for other recipes like this? Try these:
Ideas to Consider:
Explore additional articles and recipes on the site to continue your colorful journey:
Eggplant Caponata
Ingredients
- 1 large eggplant (~1 pound), cut into cubes
- 1 yellow onion, chopped
- 1 large red pepper, cored and chopped
- 3 large celery stalks, chopped
- 1 cup crushed tomatoes
- 2 tablespoon capers
- 2 tablespoon green olives, chopped
- ¼ cup raisins
- 2 teaspoon honey or coconut nectar
- 1 bay leaf
- ¼ teaspoon crushed red pepper flakes
- ¼ cup red wine vinegar
- ¼ white wine
- kosher salt and freshly ground pepper
- olive oil (extra virgin)
- 2 tablespoon fresh parsley, chopped
- 2 tablespoon fresh mint, chopped
Instructions
- Preheat oven to 400°
- Season eggplant cubes with salt. Place them in a colander to sweat for 25 minutes while you prepare the remaining ingredients. Pat dry with paper towel.
- Place the seasoned eggplant cubes on a sheet pan, drizzle with olive oil and toss to coat. (The eggplant is a sponge so drizzle lightly). Roast the eggplant in the heated oven for 25 minutes until golden.
- Heat 1-2 tablespoons of olive oil in a large skillet. Add the onions, bell pepper, and celery. Season with a pinch of kosher salt and black pepper. Cook for 7-8 minutes, tossing regularly until softened.
- Add the tomatoes, capers, olives, raisins, honey, bay leaf and crushed pepper flakes. Pour in the vinegar and white wine. Stir to combine. Simmer on medium-low heat for 10 minutes.
- Stir in the roasted eggplant and cook for another few minutes in the sauce. Finish with fresh parsley and mint.
Comments
No Comments