Eggplant caponata is an easy recipe that's full of flavor. This vegetarian eggplant recipe is made with fresh vegetables and can be prepared quickly.
We use eggplant very often in our recipes because it's such a versatile vegetable that can be used in different ways. Eggplant recipes are very common in Middle Eastern and Mediterranean cuisine. Some of our favorite eggplant recipes are eggplant lasagna, classic eggplant parmesan and Greek eggplant moussaka. Today's recipe is a simple dish that you can make in summer and serve simply with some bread.
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About this recipe
Caponata, also known as capunata, is a Sicilian eggplant dish made that's usually served warm. It's considered a warm vegetable salad that can be served as an appetizer, side or even a main dish. There are so many different versions and most have eggplant and onions in common.
This Italian eggplant recipe is easy, simple and full of flavor. It's such a delicious addition to a dinner table, especially in summer when fresh vegetables are nicely in season. We have this Italian dish at least twice a month in summer because it's so good!
This vegetarian warm salad is made with delicious vegetables and is pretty unique. It makes the perfect appetizer for your parties and gatherings. This is one of the easiest eggplant dishes out there and it's perfect for picky eaters too!
Ingredients
Like French ratatouille, this recipe calls for fresh vegetables that are easily accessible. To make this easy eggplant dish, you need the following ingredients:
- Eggplants: I suggest using Italian eggplants since they are less spongy compare to globe eggplants.
- Onions: You can use white or yellow onions to make this dish.
- Garlic: It's best to use fresh garlic and not garlic powder.
- Tomatoes: You can use canned tomatoes for this recipe. If using fresh ones, Roma tomatoes work best.
- Red bell pepper: You can use orange or yellow bell pepper as well. I don't suggest using green bell pepper.
- Olives: Black olives work best in this recipe, however you can also use a combination of black and green olives.
- Capers: I love the addition of capers in this dish, but you can leave them out if you're not a fan.
Instructions
Prepare the eggplants
You can prepare the eggplants by either frying or roasting them. Traditionally, people fry the eggplants like I do in my fried eggplant recipe to make this dish. However, I always roast cubed eggplants:
- Preheat the oven to 400 °F and line a baking sheet with aluminum foil and coat with non stick spray.
- Cut the eggplants into cubes and place them on the baking sheet.
- Drizzle with olive oil and sprinkle some salt.
- Roast in the oven for about 20 minutes.
Make the caponata
- Saute the onion and garlic in a large pan over medium heat and add in tomatoes and red bell pepper.
- Once the vegetables are cooked, add in roasted eggplants, olives and capers with salt and pepper.
- Let it cook for another 10-15 minutes and serve with crusty bread.
Serving suggestions
Caponata is a very versatile dish. You can serve it as an eggplant appetizer at your parties, or as a main dish with some crusty bread or even homemade pita. I also love serving it as a side dish with garlic chicken as it makes a wonderful combination. This dish is also great with Italian stuffed peppers.
Frequently asked questions
I suggest you use Italian eggplants to make this Italian warm eggplant dish because they have thin peel and roast beautifully. It's also possible to use graffiti eggplants, globe eggplants or Chinese eggplants if Italian eggplants are not available. Please check out this article by The Kitchn about different varieties of eggplants and how to use them.
This eggplant recipe freezes beautifully therefore you can make a big batch and freeze the rest to use later. Once it's is fully cooled, transfer it into an airtight container and freeze for up to three months. To serve, thaw either in the fridge or microwave and heat in a pan over medium heat. Serve with some crusty bread.
Eggplant caponata is considered a warm vegetable salad, therefore it's usually served warm or at room temperature. However, I've also had it cold and it tastes great. Serving this classic Italian dish warm or cold completely depends on your preference.
More Eggplant Recipes
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Step-by-Step Recipe
Eggplant Caponata Recipe
Ingredients
- 1 lb Italian eggplants cut into 1 ½ inch cubes
- ¼ cup olive oil
- 1 yellow onion chopped
- 4 cloves garlic minced
- 1 can diced tomatoes 15 oz
- 1 red bell pepper diced
- ½ cup green and black olives chopped
- ¼ cup capers
- 1 tsp salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 400F and line a baking sheet with aluminum foil. Coat with non stick spray.
- Place eggplant pieces on the baking sheet and drizzle 2 tablespoons olive oil on the eggplants. Sprinkle some salt and mix using your hands.
- Roast the eggplants in the oven for 20 minutes.
- Meanwhile, heat the remaining olive oil in a pan over medium heat.
- Saute onion and garlic until translucent.
- Add in diced tomatoes and red bell peppers to onions and garlic. Cook for about ten minutes until they're cooked.
- Add in cooked eggplant, chopped olives and capers. Cook for five minutes.
- Season with salt and pepper.
- Top with parsley and serve warm with crusty bread.
Notes
- You can also fry the eggplants instead of roasting them.
- It's possible to make this dish ahead of time. Eggplant caponata can be served warm, cold or at room temperature.
- Store the leftovers in an airtight glass container and refrigerate for up to one week.
- Once it's is fully cooled, transfer it into an airtight container and freeze for up to three months. To serve, thaw either in the fridge or microwave and heat in a pan over medium heat. Serve with some crusty bread.
Bintu | Budget Delicious
This is such a delicious and flavourful dish and a great way to use eggplant. So tasty!
Alison
Oh yum! One look at this eggplant caponata, and I'm ready to dig in! So many fresh flavors, and I'm crazy about anything with olives.
Ana F.
I made this recipe for mother's day and everyone loved it! It was definitely a party hit. It came out delicious and so easy to make. Thanks for the recipe!
Beth
Yummy! So delicious and tasty! So excited to make this again! It was a big hit here at the house!
Renee Goerger
I have eggplant growing in my garden right now. You can bet this recipe is going to happen just as soon as they're ready to pick. Thanks for the delicious recipe!
Sophie Heath
This was such a fun new recipe to try! I haven't cooked with eggplant that much, but I LOVED this recipe! It was super easy to make too! SO delicious!
Sophie Heath
This was such a fun new recipe to try! I haven't cooked with eggplant that much, but I LOVED this recipe! It was super easy to make too!
Jessica Formicola
We've made this several times and it seems to get better each time! This is one of our favorite appetizer recipes. Thanks for sharing the recipe!
Allison
One of my favorite meals (with plenty of bread for dipping). So tasty! Thanks for sharing!
Taylor
Love all the fresh veggies! So delicious with tons of flavor!
Heather
Can this be frozen - and survive unscathed?
Shadi HasanzadeNemati
Hi Heather. It's best not to freeze caponata as it becomes very mushy and watery and it loses its texture. However, you can refrigerate it for up to 4-5 days without a problem 🙂
Meagen Brosius
Such an awesome dish. So easy to make and perfect for those nights when we're not really into the prep of a meal with sides, goes great with our favorite fresh bread, on pan to clean up, what's not to like?!
Shadi HasanzadeNemati
Right? Eggplant caponata can be a life saver!
Jessica
This was literally made with all of my favorite ingredients, especially capers! This one is a keeper!
Shadi HasanzadeNemati
Glad you like it!
Christina
This is such and easy and delicious recipe! A real winner for sure!
Nellie Tracy
Such a beautiful meal!