Best Eggplant Caponata Recipe

Growing up, this dish was served at our family's Christmas Eve party for years. I can’t tell you how many times I snuck back up to the buffet spread from more! You won’t be able to get enough of it, and it’s a perfect appetizer that can be made ahead for less stress. I had to create my own version.

If you’re as hooked on Mediterranean flavor as I am, you’ll probably enjoy a few of my other favorites too. My Easy Roasted Red Peppers Recipe is another one with that rich, smoky flavor that pairs beautifully with caponata. I also like to serve this alongside Mini Caprese Skewers or my Easy Caprese Salad Recipe when I’m putting together an antipasto platter. And if you’ve got extra eggplant on hand during eggplant season, my Easy Roasted Eggplant Recipe is a great way to use it up with hardly any effort.

Ingredient Notes

See recipe card for quantities.

Castelvetrano Olives – These are mild, buttery green olives that add just the right briny flavor without overwhelming the other bold flavors in this dish. They’re worth seeking out if you want to keep this close to a traditional Sicilian dish.

Golden Raisins – Don’t skip these. They bring a subtle sweetness that helps balance the sour flavors from the red wine vinegar and tomato sauce.

Capers – Salty capers give this dish its signature punch. You’ll want to rinse and drain them first to keep the sour sauce from becoming too salty.

Step by Step Instructions

Step 1: Heat olive oil in a large skillet over medium heat. Sauté the diced yellow onion and celery until soft and lightly golden, about 8 to 10 minutes.

Step 2: Add the garlic and tomato paste. Stir and let it cook for about 1 minute.

Step 3: Stir in the tomatoes and roasted red bell peppers. Simmer and cook for 5-7 minutes.

Step 4: Add olives, capers, sweet raisins, sugar, balsamic vinegar, and crushed red pepper flakes. Simmer for 10-15 minutes, stirring occasionally.

Step 5: Fold in the roasted eggplant. Stir gently. Season with kosher salt and black pepper to taste.

Step 6: Remove from the heat and stir in chopped Italian parsley. Let it sit for at least 15 minutes to allow the bold flavors to develop.

Storage and Make Ahead

Storage: Keep leftover caponata in an airtight container in the fridge for up to 5 days.

Freezing: Although you can freeze it, the texture of the eggplant will soften significantly. If you don’t mind that, it can be frozen for up to 2 months.

Reheat: Warm gently on the stovetop or in the microwave until just heated through. It’s also great served cold or at room temperature.

Make Ahead: This dish tastes even better the next day, so consider making it ahead of time if you’re serving it at a party.

BEST EGGPLANT CAPONATA RECIPE

Tina Frank

This authentic caponata recipe turns simple ingredients into a bold Sicilian dish full of eggplant, sweet raisins, and rich tomato flavor. Serve warm or cold.

5 from 5 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Appetizer

Cuisine Italian

Servings 6

Calories 1035 kcal

Ingredients

  

1x2x3x

• 2 eggplants peeled and diced
• 3 tablespoons extra virgin olive oil divided
• 1 medium sweet onion finely diced
• 2 celery stalks finely chopped
• 3 garlic cloves minced
• 1 tablespoon tomato paste
• 1 cup canned peeled tomatoes cored and diced
• ⅓ cup chopped roasted red peppers
• ¼ cup Castelvetrano olives chopped
• 2 tablespoons capers drained
• 3 tablespoons golden raisins
• 2 tablespoons granulated sugar
• 2 tablespoons balsamic vinegar
• ¼ teaspoon crushed red pepper flakes optional
• Kosher salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh Italian parsley

Instructions

 

• Preheat the oven to 400°F (200°C). Toss 2 peeled and diced eggplants with 1 tablespoon olive oil and a pinch of kosher salt. Spread it out on a baking sheet in a single layer and roast for 25–30 minutes, flipping halfway through, until golden and tender. Set aside.
• While the eggplant roasts, heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 medium diced sweet onion and 2 finely chopped celery stalks. Cook, stirring often, until they’re soft and slightly golden, about 8-10 minutes.
• Add 3 cloves of minced garlic and 1 tablespoon of tomato paste. Stir it in and let it cook for about a minute. Then add 1 cup diced tomatoes and ⅓ cup roasted red peppers. Simmer for 5 minutes.
• Stir in ¼ cup Castelvetrano olives, 2 tablespoons capers, 3 tablespoons golden raisins, 2 tablespoons granulated sugar, and 2 tablespoons balsamic vinegar. Add ¼ teaspoon of crushed red pepper flakes (optional). Simmer the whole mixture on low for 10-15 minutes, stirring occasionally.
• Fold in the roasted eggplant. Gently stir to prevent mashing the eggplant. Taste and season with kosher salt and ground black pepper as needed.
• Remove from the heat and stir in the chopped parsley. Let it rest for at least 15 minutes to allow the flavors to meld or serve it the next day for even more flavor.
• Serve at room temperature or warm. It’s perfect on toasted bread, alongside grilled meats, or even spooned over pasta or rice.

Notes

This tastes even better the next day. Allowing it to rest overnight in an airtight container helps the sweet and sour flavors blend together.

Great served warm, at room temp, or chilled. Use it as a side dish, a topper for grilled fish or chicken, or even piled onto crusty bread.

Feel free to adjust the sweet-tangy balance! Some people prefer more vinegar, while others prefer more sugar. Taste as you go.

Roast your eggplant instead of frying it. This keeps the texture silky without becoming soggy or absorbing too much oil. If the eggplant releases excess moisture on the pan, blot with a paper towel halfway through roasting.

If you only have black olives or kalamata olives on hand, you can use those instead of the Castelvetrano variety. Just know it will have a slightly deeper briny flavor.

Nutrition

Serving: -13gCalories: 1035kcalCarbohydrates: 150gProtein: 16gFat: 50gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 35gSodium: 2135mgPotassium: 3444mgFiber: 37gSugar: 101gVitamin A: 1994IUVitamin C: 92mgCalcium: 296mgIron: 8mg

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