Eggplant Caponata
Eggplant Caponata is an easy to make classic Italian dish that’s packed with chunks of eggplant, tomatoes, onion and pepper plus capers and basil. It can be enjoyed as a dip, with bruschetta, a side dish, or a sauce served with grilled meat or fish. 
Eggplant Caponata is a dish that my Mom would make every summer using the fresh produce from our garden. She would store it in the fridge and bring it out for lunch and dinner every day to eat with our food. My Mom used to make it with golden raisins which truthfully wasn’t my favorite so now when I make her recipe I leave them out.
Why You Will Love This Eggplant Caponata
- This Eggplant Caponata is a very easy recipe to make and requires only a few ingredients easily found at your local grocery store (or garden!) It’s a fantastic way to really showcase fresh vegetables during the summer months.
- It’s a great make-ahead dish to leave in your fridge to enjoy throughout the week in an endless number of ways, it’s an incredibly versatile recipe! (see below for suggestions). I find that the flavors only get better the longer it sits. It’s the perfect no fuss thing to serve at your next dinner party.
- The combination of salty, sweet and tangy is unexpected and absolutely delicious!
- Eggplant Caponata is a dish that is naturally Paleo, Whole30, Grain Free, Gluten Free, Dairy Free and Specific Carbohydrate Diet Legal!
What Is Eggplant Caponata
Eggplant caponata is a traditional Sicilian dish that is believed to have originated in the city of Palermo. It is thought to have been influenced by the many different cultures that have occupied Sicily over the centuries, including the Greeks, Arabs, and Normans. In addition to eggplant, traditional caponata typically includes a variety of other vegetables such as onions, tomatoes as well as capers, olives, and vinegar. The dish is usually served as an appetizer or side dish, either cold or at room temperature, and is often enjoyed with bread or crackers.
Ingredients You Need To Make This Eggplant Caponata
- Eggplant: there are a few different types of eggplant that can be used in this recipe. The most common type found in grocery stores in North America are Globe or American eggplant. They are large and oval in shape with dark purple flesh. Italian eggplants are slightly smaller than Global eggplant and has a softer skin, I would recommend using this one for the caponata if you are able to find it. Finally the third type of eggplant that would work in this recipe is Sicilian Eggplants, they are very large and round and can be harder to find but meaty and absolutely delicious.
- Tomatoes: Any types of fresh tomatoes work in this recipe including Roma, San Marzano or plum tomatoes. Make sure that they are very ripe and sweet in flavour.
- Bell Pepper: I usually make this dish with red bell peppers, but yellow or orange bell peppers would also work for this caponata recipe.
- Onions: Yellow onions work best but they can be substituted for shallots (approximately ⅔ cup when chopped).
- Capers: I absolutely love salty capers in this eggplant caponata. You can either add them in whole, or roughly chop them into smaller pieces.
- Basil: as the basil really stands out in this caponata, make sure that you use fresh and fragrant basil. If you do not have basil, fresh parsley can be used in its place.
- Vinegar: The key ingredient to make distinct sour sauce for this caponata. I prefer using white wine vinegar, but red wine vinegar or balsamic vinegar would also
How To Make Eggplant Caponata:
- Start by sauteing onion and garlic in a large skillet on medium-high heat until fragrant and then add the cubed eggplant to the pan. I find that cooking the eggplant in the pan rather then baking it on a baking sheet in the oven (which some recipes call for) is not only quicker but also gives the eggplant pieces a better tender texture.
- Once the eggplant has begun to soften and develop a golden brown color, you can add in the tomatoes and peppers plus the vinegar and leave the caponata to cook for approximately 20 minutes on medium-low heat until the vegetables have become very tender.
- Finally add in the capers and fresh basil and serve!
How To Serve Eggplant Caponata
Eggplant caponata is an incredibly versatile dish that can be enjoyed in so many different ways.
- Serve it on crusty bread as bruschetta
- Add it to a cheese board and it can be spooned onto crackers
- Spoon it over simple grilled fish or chicken as a “sauce”
- Toss it into pasta
- Serve it over grilled polenta
- Enjoy it over scrambled or fried eggs
Should Eggplant Caponata Be Eaten Warm or Cold?
Traditionally Sicilian Eggplant Caponata is eaten at room temperature for the best flavour while some people prefer to eat it cold.
Ways To Modify This Eggplant Caponata
- Add in raisins, an ingredient that is often found in authentic caponata
- For an even stronger salty flavour, chop up some green olives or kalamata olives and add them to the caponata
- Toss in a few tablespoons of pine nuts before serving for a bit of crunch
- If you like a bit of heat, add in half a teaspoon of red pepper flakes.
What About Leftovers?
Once made, eggplant caponata will last for up to 4 days in the fridge stored in an airtight container and I find that the flavors only seem to improve after a day. This is a great dish to make a day or two in advance (leave the basil out and only add right before serving) and bring out for a quick appetizer with crackers or crusty bread, or to add flavour to grilled chicken or fish.
Can You Freeze Eggplant Caponata?
Absolutely! Eggplant caponata can be frozen in an airtight container for up to 3 months. Bring it out of the freezer and leave it to thaw on the countertop before serving. It’s a great dish to make in the summer when produce is at its best and then freeze to enjoy in the colder winter months.
Here are a few of my favorite eggplant recipes that you might enjoy:
- Chopped Eggplant, Almond & Herb Salad
- Middle Eastern Roasted Eggplant Salad
- Garlic & Herb Grilled Eggplant
- Pork & Eggplant Stir Fry
- Eggplant Parmesan
- Herby Couscous Stuffed Eggplant Rolls
- Asian Grilled Eggplant
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Eggplant Caponata Recipe
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic
- 2 onions finely diced
- 4 cups chopped eggplants
- 1/2 tsp salt
- 4 cups chopped tomatoes
- 1 red bell pepper thinly sliced
- 3 tbsp white wine vinegar (or red wine vinegar)
- 2 tbsp capers
- 1/2 cup chopped basil
Instructions
- In a large frying pan on medium heat cook the diced onions and garlic for 2-3 minutes. While that's cooking, cut the eggplant into approx 1/2 inch sized cubes and add to the frying pan. Season with salt.
- Cook the eggplant for approximately 5 minutes until they become tender. If the eggplant starts to look dry drizzle more olive oil over top
- Add the chopped tomatoes, bell pepper and vinegar to the pan and let the mixture simmer for approximately 15-20 minutes until the tomatoes and peppers have become soft
- Add in the chopped basil and capers and serve. Enjoy!
Nutrition
Can this dish be frozen if so how long
As a confirmed carnivore I found this dish utterly addictive, its now a very firm favourite
I absolutely love caponata. I have made a lot of eggplant recipes from all over the world over these years, but caponata is still one of my favorites!
I absolutely love caponata. I’ve made a lot of eggplant recipes from all over the world over the years, but caponata is still one of my favorites.
Does anyone know if this can be frozen?
Yes!!!! I froze several small containers to use for bruschetta and pizza topping and it was delicious.
This recipe is awesome. Super easy, incredibly tasty and it makes such a great sized batch. I originally found it, to make some easy whole30 meals for myself and it’s become a staple. I added olives to my batches. I just love this recipe. Thank you so much!
Fantastic, easy, and absolutely delicious. This has been a staple for my whole30 this month and has saved me many times, when I was just too tired of constant cooking. Makes a great big pot and I eat it with everything! It’s an amazing side or complete dish, and is awesome on my spaghetti squash noodles. Wow!
Should the eggplant be peeled?
When do you add the peppers? With the eggplant or with the tomatoes?
The recipe doesn’t mention when to add the pepper. I assume it’s with the onion and garlic.
Love this recipe! It is so easy to make and tastes so fresh. I added zucchini to mine as we grew them in our garden. The second time around, i added some black olives and jalapeno for kick. Delicious!
Soooo good!
I love this recipe! I put it over roasted spaghetti squash, and it is heaven. This has become a weekly dish, and the best part is that I use the leftovers to make breakfast. I put it back into a cast iron pan, heat it back up, carve out a few spaces to add eggs. I let the eggs cook undisturbed in the sauce and cover with a lid. It comes out looking like Shakshuka. So delicious. Thanks for the recipe.
Love this recipe & súper easy! Thx.
Quick and easy version , I used canned fire roasted tomatoes as I didn’t have any fresh handy and worked out well. My neighbors were drifting over to my yard since I had the kitchen window open while cooking!
This just works! I love caponata, but most recipes rely heavily upon olives and capers (duh!) for flavor. I do not like olives, and the family really enjoyed this recipe!
I was so excited to see your post of this recipe on Instagram! I lost my beloved caponata recipe a few years ago and this one seems identical to what I had. I bought my eggplant yesterday and I’ll be making it today. I’ll report back. Thank you!
I so enjoyed this recipe. It was very, very similar to the one I lost. Unfortunately my capers went bad in the refrigerator and I didn’t have time to add them, but I will definitely be making this again. Garden tomatoes made it extra special! Many thanks!
Yea!! I’m so happy to hear that it was similar to your old caponata. Thanks for the comment Maria!
I made a different version of this dish! I added chopped zucchini! Red and green peppers. We like hot and spicy! So I added cut up long hot and halapino peppers, seeds and all. And since my husband loves meat, I added slices of turkey and Italian sausages! It was great!
Not very Paleo, vegan or diet friendly!
Yum! That sounds absolutely delicious!
really good fresh tasting dish – so many popping flavours and even better as it’s vegan
yum this looks seriously delicious and hearty, definitely perfect for this winter weather were experiencing here in australia. love it!
Thanks Thalia! It’s such a versatile dish it can be served all year round. It’s also great in the summer with barbecued fish or chicken.