Eggplant Caponata Recipe (2024)

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 caponata, which is a simple Italian dish that you can make in summer and serve simply with some bread.

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!

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.

How To Make Eggplant Caponata

1. Preheat the oven to 400 °F and line a baking sheet with aluminum foil and coat with non stick spray.
2. Cut the eggplants into cubes and place them on the baking sheet.
3. Drizzle with olive oil and sprinkle some salt. Roast in the oven for about 20 minutes.
4. Saute the onion and garlic in a large pan over medium heat and add in tomatoes and red bell pepper.
5. Once the vegetables are cooked, add in roasted eggplants, olives and capers with salt and pepper.
6. 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 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

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