Eggplant caponata is a delicious summer appetizer. Serve cold on crunchy crostini topped with fresh basil.
I first tried caponata at a local wine bar about 8 years ago and have been in love ever since. Caponata is a classic Sicilian Italian dish made with Italian eggplant, capers, olives, golden raisins and vegetables. It’s the perfect blend of sweet and savory.
It’s my go-to appetizer for an apéro paired with a cheese board, marinated white beans, and crusty bread. Add a glasses of champagne or a spritz and you have a perfect summertime happy hour.
Ingredients + Variations
Caponta has a lot of ingredients but it comes together quickly and is well worth it! Roasted eggplant combines with acidic tomatoes and briny olives and capers. Golden raisins and sugar balance everything out. Served on good-quality crusty bread, this is a go-to summer appetizer or snack!
- Eggplant: Choose an Italian eggplant with shiny, deep purple skin. The interior should be firm and white or ivory in color. Some recipes fry the eggplant, but roasting it is easier and results in a richer flavor.
- Olive oil: Good quality olive oil is essential.
- Vegetables: Yellow onion, bell pepper and celery add more texture and vegetables to the dish.
- Tomatoes: Canned crushed tomatoes are easy and add acidity.
- Capers and green olives: These add a briny touch. If you don’t like olives, skip them and add a bit more capers.
- Golden raisins and sugar: Add sweetness to balance out the bitter and other ingredients. If you don’t like raisins, skip them.
- Red pepper flakes: Add more or less to desired spiciness.
- Red wine vinegar: For more acidity.
- Herbs: Fresh parsley and basil brighten the dish.
- Bread: Sliced, toasted bread act as the perfect vessel for caponata.
See recipe card for quantities.
Equipment
- Sheet pan
- Dutch oven or large pan
- Cutting board
- Knife
Storage
Eggplant caponata tastes even better after it’s rested in the fridge overnight. Store in an airtight container for 3-4 days in the fridge.
See food storage guidelines at USDA.gov.
PrintEggplant Caponata
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Vegan
Ingredients
1 large eggplant, about 1lb, cut into 1-inch cubes
Extra virgin olive oil
1 medium yellow onion chopped
1 red bell pepper cored and chopped
1 celery stalk, thinly sliced
1 14 oz can crushed tomatoes
2 tablespoon capers
¼ cup pitted green olives roughly chopped
3 tablespoons golden raisins
1 teaspoon cane sugar
¼ teaspoon to ½ teaspoon crushed red pepper flakes, to taste
3 tablespoons red wine vinegar
2 tablespoon chopped fresh parsley
Basil leaves
Kosher salt, black pepper
Crusty bread, toasted
Instructions
- Preheat the oven to 400 degrees.
- Season the eggplant cubes with salt. Place the seasoned eggplant cubes on a sheet pan, add a generous drizzle of extra virgin olive oil (about 3 tablespoons) and toss to coat. Roast the eggplant in the heated oven for 25 to 30 minutes or until browned.
- In a small bowl, combine the raisins, vinegar, and capers. Set aside for the raisins to soften.
- Heat the olive oil in a medium dutch oven or pan over medium heat. Add the onion and celery and cook for 8 minutes stirring often, or until the vegetables have softened. Add the red pepper and salt. Cook until tender, about 8 minutes, stirring often.
- Add the tomato paste, garlic, tomatoes, and sugar, and cook, stirring often, for about 8 minutes, or until the tomatoes have cooked down and become saucy.
- Add the roasted eggplant, raisins, vinegar, capers, and several grinds of pepper, and cook, stirring, for 5 more minutes. Stir in the parsley and season to taste.
- Allow the caponata to cool to room temperature. (can be stored in fridge for 3-4 days)
- When ready to serve, garnish the caponata with fresh basil. Serve with crostini.
- Prep Time: 20
- Cook Time: 40
- Cuisine: Italian
Leslie says
This was great for our church picnic! God bless yall!