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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 I’m going to show you how to make eggplant caponata, which is a simple Italian dish that you can make in summer and serve simply with some bread.
Table of Contents
What Is Caponata?
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! Similar to many other recipes, there are a few ways to make caponata, some add pine nuts and some add golden raisins to give the dish a sweet and savory kick
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:
- Extra virgin olive oil: Use olive oil to roast the eggplants and make the caponata.
- 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 salty capers in this dish, but you can leave them out if you’re not a fan.
How To Make Eggplant Caponata
- 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. Roasting the eggplant will have them absorb much less oil.
- 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. Top with fresh parsley 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 or caprese chicken as it makes a wonderful combination. This dish is also great with Italian stuffed peppers.
Storage
Store the leftovers in an airtight container and refrigerate for up to 5 days. Reheat in a pan, covered, over medium heat for 15 to 20 minutes.
Can I freeze eggplant caponata?? 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.
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.
There is no need to peel the eggplant for caponata since the peel is edible. It also helps the eggplant pieces to keep their shape.
Besides the ingredients that are unique to each recipe, such as capers for caponata and zucchini for ratatouille, the main difference between the two dishes is in their texture. While ratatouille is more of a stew, caponata is considered more of a warm salad served as an appetizer.
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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The Best Middle Eastern Eggplant Recipe
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Classic Eggplant Lasagna Recipe
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Best Eggplant Parmesan Recipe (Video)
Vegetarian
Easy Vegetable Lasagna Recipe
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Eggplant Caponata Recipe
Ingredients
- 1 lb Italian eggplants, cut into 1 1/2 inch cubes
- 1/4 cup olive oil
- 1 yellow onion , chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes, 15 oz
- 1 red bell pepper, diced
- 1/2 cup green and black olives, chopped
- 1/4 cup capers
- 1 tsp salt
- 1/4 tsp 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.
Video
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 5 days.
- To freeze caponata, 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
this is my caponata recipe! 🙂 like you, i eat it room temp or cold.i never use it as an appetizer -i’ll have a bowl of it for lunch, & will add some orzo to it & have it for dinner. its too good to just have on some crackers or bruschetta
I made this dish, but the Aubergines were still raw in the oven and afterwards in the small amount of juices! It wasn’t very tasty I’m sorry to say. Persian dishes are more delicious 😋
Delicious recipe for caponata. My family loves it! Thank you!
One of my favorite spreads! I could easily eat this as a meal with a loaf of bread.
Oh my goodness! This is so good with a loaf of crusty bread. One of my favorites dishes ever. YUM!
This is such a delicious and flavourful dish and a great way to use eggplant. So tasty!
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.
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!
Yummy! So delicious and tasty! So excited to make this again! It was a big hit here at the house!
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!