Eggplant Caponata

Eggplant Caponata is a classic Sicilian dish that combines tender eggplant, tomatoes, celery, olives, and capers in a rich, tangy-sweet sauce. It’s a delicious balance of savory and slightly acidic flavors — served warm, cold, or at room temperature. Traditionally enjoyed as an appetizer, side dish, or even a light vegetarian main, caponata is the perfect way to celebrate Mediterranean ingredients.

Try More Dinners Recipes:

• Classic Baba Ganoush
• Eggplant Pasta Recipe
• Miso Glazed Eggplant

🍆 Eggplant Caponata Ingredients

• 2 medium eggplants (about 2 pounds total)
• 3 tablespoons tahini (sesame paste)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 tablespoons olive oil, plus more for drizzling
• 2 cloves garlic, minced
• Salt, to taste
• ¼ teaspoon ground cumin (optional, for flavor)
• Fresh parsley and paprika, for garnish

🥙 How To Make Eggplant Caponata

1. Prepare the eggplant:
2. Sprinkle diced eggplant with salt and let sit in a colander for 20–30 minutes to draw out excess moisture and bitterness. Rinse and pat dry with paper towels.
3. Cook the eggplant:
4. Heat half the olive oil in a large skillet over medium heat. Sauté the eggplant in batches until golden brown and tender, about 8–10 minutes. Transfer to a plate and set aside.
5. Sauté the vegetables:
6. In the same skillet, add the remaining olive oil. Sauté onion, celery, and bell pepper (if using) for 5–6 minutes, until softened. Add garlic and cook for 1 more minute.
7. Add tomatoes and flavorings:
8. Stir in diced tomatoes, tomato paste, vinegar, capers, olives, and sugar. Simmer for 10 minutes, stirring occasionally.
9. Combine everything:
10. Add the cooked eggplant back to the pan and stir gently to coat in the sauce. Simmer for 5–10 more minutes until flavors meld together. Season with salt and pepper to taste.
11. Serve:
12. Let cool slightly — caponata tastes best warm or at room temperature. Garnish with parsley and optional pine nuts before serving.

💭 Recipe Tips

• Don’t skip salting the eggplant: It helps remove bitterness and improves texture.
• Balance is key: The perfect caponata is both tangy and slightly sweet — adjust vinegar and sugar to taste.
• Let it rest: Caponata tastes even better after chilling for a few hours as the flavors develop.
• Use good olive oil: It’s the base of the dish, so choose high-quality extra-virgin olive oil.
• Make it ahead: It keeps beautifully for days, making it a great make-ahead appetizer.

🍗 What To Serve With Eggplant Caponata?

Serve Eggplant Caponata as an appetizer with crostini or grilled bread, as a side for fish or chicken, or toss it with pasta for a hearty vegetarian meal. It also makes a delicious topping for bruschetta or a filling for sandwiches and wraps.

🎚 How To Store Leftovers Eggplant Caponata?

• Refrigerate: Store in an airtight container for up to 5 days.
• Freeze: Freeze for up to 2 months in freezer-safe containers. Thaw in the fridge overnight and reheat gently.

FAQs

More Dinners Recipes:

• Eggplant Rollatini
• Roasted Eggplant Caprese Salad Recipe
• Baked Eggplant Fries

📊 Eggplant Caponata Nutrition Facts

Serving Size: 1 cup

• Calories: 180 kcal
• Total Fat: 12g
• Saturated Fat: 1.5g
• Cholesterol: 0mg
• Sodium: 420mg
• Total Carbohydrates: 17g
• Dietary Fiber: 5g
• Sugars: 10g
• Protein: 3g