This eggplant caponata is a tangy, mouthwatering blend of sautéed veggies and Sicilian ingredients. The first bite will transport you across the world!
During my travels to Italy, I was blown away by the amount of fresh vegetable dishes there. Most people think Italian cuisine is just pizza and pasta, but Italians LOVE their veggies too. Eggplant caponata was one of the dishes that stole my heart… it’s wonderfully refreshing and light, but it also packs a punch with flavor. Caponata reminded me of the eggplant caviar I grew up eating in Ukraine — different ingredients, but same idea.
A long ingredient list is very out of character for me, but I made an exception for this recipe. Each and every ingredient plays an essential part in adding savory flavor and umami depth. I kept the ingredients as traditional as I could, but this recipe is super customizable. Don’t forget to check out the “Make It Your Own” section for a few ideas!
What Is Eggplant Caponata?
Eggplant caponata is a traditional Sicilian dish starring sautéed eggplant, celery, onions, and tomatoes. It’s typically made with an agrodolce sauce (translated to “sweet and sour”), and there’s a hint of brininess from the olives and capers. This dish originated in Sicily’s Jewish community, as cooks would preserve salads ahead of time with vinegar and sugar in preparation for Shabbat, or the “day of rest.”
Eggplant Caponata Video
How To Make Eggplant Caponata
Sicilian eggplant caponata may sound fancy, but it’s quite simple when you break it down. Sauté the veggies, add in the rest of the ingredients, and simmer for 10-15 minutes — that’s it!
- Sauté the eggplant: In a large oiled skillet over medium-high heat, sauté the diced eggplant for 10-15 minutes. Transfer it to a separate plate.
- Cook the other veggies: In the same skillet, sauté the onions and celery until they are soft, then add the garlic and cook for another minute.
- Add the rest of the ingredients and simmer: Add the tomatoes, olives, capers, tomato paste, sugar, and red wine vinegar. Season to taste with salt and simmer the mixture for 10-15 minutes.
- Finish it off: Add the cooked eggplant back in and cook for another few minutes. Garnish with basil and enjoy!
Hot tip: If you prefer using the oven, follow this recipe for oven-roasted eggplant instead of sautéeing it.
Make It Your Own
If you know me, you know I looove customizable recipes. Don’t let the ingredient list for this eggplant caponata scare you away — with a slight tweak here and there, it’ll be perfectly suited to your tastes!
- Vegetables: I use fresh tomatoes, but you can also use canned crushed tomatoes. Although it may not be as authentic, feel free to add chopped red bell peppers, potatoes, carrots, or your other favorite veggies. If you can get your hands on Castelvetrano olives, this is the time to use them! These olives are uniquely buttery and delicious.
- Raisins: Raisins? In a savory dish? Don’t knock it till you try it! Golden raisins are the most popualr choice for eggplant caponata — they add a lovely sweet note.
- Tomato paste: This may not be the classic way of doing things, but the tomato paste may be substituted by ketchup in a pinch.
- Red pepper flakes: Add a pinch of red pepper flakes for a spicy kick.
- Fresh herbs: With all the rich savory flavors going on in this dish, fresh herbs are essential to lift the flavor. Sprinkle the caponata with fresh parsley, basil, or even mint.
Tips From the Kitchen
Caponata is one of my favorite eggplant recipes, and I’m determined to make you fall in love with it too. Through all of my testing, I came away with these three amazing tips.
- Peel and salt the eggplant. This is totally optional, but it helps to minimize bitterness. Sprinkle salt on the peeled and diced eggplant, and let it drain in a colander set over a bowl for at least 30 minutes.
- Season to taste. Be careful with the amount of salt you add, as the capers and olives are already quite salty. Vinegar, sugar, and salt are the flavor enhancers — play around until you find the perfect levels.
- Wait a day or two before serving. I personally love caponata even more on the next day because the flavors are fully melded together… but no judgement if you can’t wait to dive in! Make caponata ahead of time for potlucks, dinners, or lunch prep.
Ways To Serve
Eggplant caponata may be served hot or cold. It’s delicious with toasted pine nuts and fresh herbs on top, and it’s typically enjoyed on crusty bread or crostini as an appetizer. I also love piling it on bagel crisps for a bite-sized snack. If you’re looking for a more filling meal, add the caponata to a bowl of homemade pasta.
Storage & Reheating
I’m always glad when I have leftover eggplant caponata. It makes a great cold lunch or warm side dish for dinner — just follow these tips for proper storage and reheating.
- Storage: Store leftover eggplant caponata for up to five days in an airtight container (here’s my favorite storage set!) in the refrigerator.
- Reheating: Reheat eggplant caponata in the microwave or on the stovetop.
Hot tip: I don’t recommend storing the leftovers in the freezer, as the veggies will become mushy.
More Eggplant Recipes
- Eggplant Roll-Up Appetizers — Stuffed with creamy sautéed veggies
- Eggplant Appetizers with Tomato — Roasted eggplant, garlic mayo, tomatoes, and herbs
- Eggplant Salad (Melitzanosalata) — You’ll love the fresh Mediterranean flavors!
- Ratatouille — A French classic with eggplant, tomatoes and squash
- Stuffed Eggplant — Stuffed with beef and cheese, this is a flavorful lower carb dinner
- Oven Roasted Eggplant — The easiest roasted eggplant recipe
Recipe
Ingredients
- 4 tbsp oil olive or avocado, divded
- 2 large eggplants (about 4 cups) diced into 1/2 inch pieces
- 1 medium onion finely chopped
- 1/2 cup celery finely diced
- 3 garlic cloves minced
- 2 large tomatoes (about 2 cups) diced
- 1/2 cup pitted green olives roughly chopped
- 3 tbsp capers
- 1/4 cup tomato paste
- 2 tbsp granulated sugar
- 3 tbsp red wine vinegar
- 1 tsp salt adjust to preference
- 1/4 cup fresh basil chopped
Instructions
- In a large skillet over medium-high heat, heat 3 tbsp of oil. Add the diced eggplant and sauté until it is cooked through and golden brown, about 10-15 minutes. Transfer the eggplant to a clean plate.
- In the same skillet, heat the remaining 1 tbsp oil over medium heat. Add the onions and celery, and cook until they are softened, about 8-10 minutes. Add the garlic and cook for another minute.
- Stir in the tomatoes, olives, capers, tomato paste, sugar, and red wine vinegar. Season the mixture to taste with salt and simmer for about 10-15 minutes, or until the tomatoes have softened and the sauce has thickened.
- Add the cooked eggplant back in. Toss everything together and cook for another few minutes, just until it's all incorporated. Sprinkle with the fresh basil and enjoy!
Sounds delish! Do you peel the eggplant? I never know for sure when I see a recipe with them in it.
Thanks for what you do!!
Hey Gail, I don't peel them for this recipe, but you can if you wanted to. They cook down a lot so the skin isn't bitter or tough so I don't think it's necessary. Let me know once you try it!