Eggplant Caponata - Easy Eggplant Recipes (2024)

ThisSicilianeggplant caponata recipeis a simple appetizer that's packed with flavor. It's made withroasted eggplantand sautéed veggies simmered with saltygreen olivesand capers, toastedpine nuts, and juicygolden raisinsin a tangytomato sauce.

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Eggplant caponata is the perfect example of using simple ingredients to create something amazing.

I mean, there really isn't anything crazy in this recipe...a few simple veggies, canned tomatoes, and a couple of mix-ins. But the result is an appetizer so flavorful that you'll be surprised that you can even get that many flavors into one dish.

This classic Italian recipe is so quick to make and will have your mouth watering every time!

What is Caponata?

Caponata is atraditional Sicilian dishmade with roasted orfried eggplanttossed together with sautéed onion, celery, and tomatoes. While there aredifferent versionsof caponata, it's traditionally garnished with a combination of olives, capers,pine nuts, and raisins. It is known for its distinctively pleasant sour flavors.

Ratatouille vs. Caponata

While both are essentially warm vegetable "salads", they are made with slightly different ingredients and come from different places!

We know that caponata originated in Italy and features peppers, onions, and celery as well as more briny ingredients such as capers and olives. Ratatouille, on the other hand, is a French dish often made using other veggies such as zucchini and carrot and usually featuresgarlic cloves.

🥗 How to Serve Caponata

Caponata is insanely flavorful but still plenty versatile! Thetraditional wayof serving thiseggplant appetizeris with a side ofcrusty bread.

But there are other ways to servehomemade caponata. You can dice the eggplant into smaller bites and pile it on crostini to serve it as a passed hor d'oeurve.

Serve it over homemade gluten-free pasta or risotto. Or use it as a topping forgrilled chicken,salmon, or another meat of your choice. I also serve it just as a simpleside dish.

📖Why This Recipe Works

• Simple recipe.No crazy ingredients or preparation is required. This recipe really is so simple.
• Bold flavors.We've got savory, salty, nutty, tangy, sour, sweet...I mean, this recipe really has everything packed into one perfectly balanced dish.
• Versatile.Serve it as bruschetta, in pasta, over meat, or just inhale it by the spoonful straight out of the pan. Yes, it's that good.

🧾Ingredient Notes

Eggplant- Use any variety you like but, of course,Italian eggplantsare going to be the most traditional.

Extra-Virgin Olive Oil- You'll need oil to roast the eggplant and to sauté the veggies.

Veggies- We're using a blend of celery, red bell pepper, and yellow onion.

Canned Tomatoes- I use canned, whole, peeled tomatoes in puree. If you want to usefresh tomatoesyou can, just add a little bit oftomato pasteto add richness.

Granulated Sugar- Atouch of sugarhelps to offset the acidity of the tomatoes. If you don't have granulated sugar,brown sugarwill work as well.

Red Wine Vinegar- Adds flavor depth and a subtle tanginess to the sauce.

Capers-Briny capersare a classic addition toauthentic caponata.

Green Olives- If preferred, you can sub thegreen olivesforblack olives.Green olivesare the classic though and they tend to have a saltier bite.

Pine Nuts- Preferably toasted! To toast yourpine nuts, simply heat them in a skillet on the stove. Be sure to watch them carefully so as not to burn them!

Golden Raisins- Be sure to soak your raisins in hot water before adding them to the pan. This hydrates them, so they become the perfect burst of sweetness in the caponata.

Salt and Pepper- Added to taste.

Fresh Herbs- I like to use a combination of fresh parsley and lots offresh basil on top of the caponata.

See the recipe card for exact quantities.

⏲️How to Make Caponata

This easy anddelicious mealrequires just 20 minutes of prep!

Step 1 - Roast the Eggplant

First, preheat the oven to 400ºF and line a large, rimmedbaking sheetwithparchment paper. This helps prevent the eggplant cubes from sticking or burning on the pan.

While the oven preheats, carefully chop the eggplant into even,1-inch cubesand place the cubes into a colander. Be sure that all of the cubes are pretty even in size so that they roast at the same rate.

I prefer my eggplant chunkier but cutting it into smaller cubes is also very common. Lightly sprinkle with salt, then let the eggplant drain for about 20 minutes.

Do not skip this step! Salting and draining the eggplant is key to the perfect roasted texture.

A note on rinsing the eggplant after salting. Assuming you are using kosher salt and not table salt. I typically do not rinse it but if it has a lot of water on the surface I use a paper towel to blot it dry.

Once the eggplant is drained, spread it out onto the preparedbaking sheetin a single layer, then roast in the oven until tender andgolden brown. This can take anywhere from 20-25 minutes, but I recommend checking early, then adding time as needed.

Step 2 - Make the Sauce

Next up, the veggies! Firstly, dice the celery, onion, andred bell peppersinto small pieces. Be sure they're all pretty even in size so they cook at the same rate.

Heat oil in alarge skilletovermedium-high heat, then add in thechopped onion, pepper, and celery and cook until soft. Anywhere from 5-7 minutes should do the trick.

Once the veggies are soft, add the canned tomatoes, puree, and all, into the pan and cook for another 5 minutes or until nice and thick.

Next, add the sugar, vinegar,pine nuts, olives, raisins, and capers, then bring the mixture to a boil. Once it's boiling, reduce the heat and allow it to cook at agentle simmerfor 10-15 minutes or until nice and thick.

Step 3 - Combine, Garnish, and Serve

Remove theroasted eggplantfrom the oven and stir that into thetomato sauce. Cook for 5-10 minutes to allow the eggplant to soak in some of the flavors of the sauce, then taste and season as needed.

I like to do a little bit of salt,black pepper, and sometimesred pepper flakesfor a kick of spice.

Remove the skillet from the heat, let the caponata cool for 30 minutes, then garnish withfresh herbsand serve as desired.

🌡️Storing Leftovers

Leftover caponata can be stored in anairtight containerin the fridge for up to 5 days.

It can also be frozen for up to 3 months, although the eggplant will have a less-than-ideal texture.To serve again, thaw in the fridge if frozen, then serve as desired.

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