What Is Caponata?
Caponata is a Sicilian vegetable dish of eggplant, tomatoes, onions, and olives in a rich tomato caper sauce. It can be served as a hot relish for an appetizer or a cold salad for a side dish.
Ingredients & Substitutions
Here I explain the best ingredients for the best best eggplant caponata, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Vegetables – This eggplant caponata uses a combination of eggplant (I used American globe eggplant), celery, red bell pepper (or any color you like), yellow onion (but white onions works too), canned diced tomatoes (but you can use fresh), and green olives (or sub black olives). Capers – These add a briny, tangy flavor. Feel free to skip them if you’re not a fan, as the green olives in this dish add some similar flavor. Extra Virgin Olive Oil – For sauteing and for flavor. Regular olive oil, avocado oil, or another neutral cooking oil would work fine. Red Wine Vinegar – Balances the flavors and adds tang to the eggplant caponata. If you don’t have any, you can use another acidic ingredient, such as lemon juice, white wine vinegar, apple cider vinegar, or balsamic vinegar. Sea Salt & Black Pepper – Feel free to throw in some crushed red pepper flakes if you want extra heat. Garnishes – I topped this dish with pine nuts and fresh basil, but that is totally optional. You could also garnish with other fresh herbs, like chopped parsley, or a drizzle of balsamic glaze.
How To Make Caponata
This section shows how to make eggplant caponata, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card. If you don’t mind the natural sugar, stirring these in adds a nice touch of sweetness.
Storage Instructions
Store: Keep eggplant caponata in an airtight container in the refrigerator for up to 4-5 days. Meal prep: You can cut and store the veggies in the fridge until ready to cook. You can also make the entire dish ahead of time, as it stores well and the flavors will continue to develop over time, making it even more delicious. Reheat: Heat in a skillet over low heat, stirring occasionally to prevent sticking, or in the microwave. You can also just serve cold or at room temp! Freeze: Let the caponata cool completely, then transfer to a freezer-safe container or zip lock bag and store in the freezer for up to 3 months. Thaw in the fridge overnight, or reheat in the oven from frozen.
What To Serve With Caponata
You can serve this Sicilian eggplant caponata recipe as a relish or a side dish, and it tastes great warm, cold, or at room temperature. Try these ways to serve it: I love the flavor that roasting imparts in this caponata recipe, but if you want to save time, you can saute eggplant instead (just dice it like above instead of slicing).
Grilled Meats – Mediterranean-inspired grilled chicken kabobs, herby grilled lamb chops, or even grilled salmon all pair well with this dish on the side. Bread & Crackers – Spoon caponata over regular or toasted slices of any crusty bread that fits your lifestyle, or even crackers (I love scooping it with almond flour crackers). You can also use it in sandwiches. Creamy Cheese – Pair caponata as an appetizer with creamy cheeses like burrata, goat cheese, or fresh mozzarella. You can even spoon it over a burrata salad! Italian Dishes – Try mixing it into pasta (or zucchini noodles), or serve on the side with an Italian steak salad or stuffed lasagna boats. If you have extra eggplant to use up, make eggplant rollatini or lasagna with eggplant. Eggs – Mix caponata into a frittata or egg casserole, or just use it as a topping for fried eggs.
More Eggplant Recipes
From hearty mains to side dishes, discover the versatility of the eggplant and unlock a world of delectable possibilities with these enticing recipes. Please enter your first name for your account. Your saved recipe will also be sent to your email. Nutrition info does not include optional garnishes.
