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–+ servings
Italian Eggplant Caponata Recipe

Savory Italian Eggplant Caponata Recipe to Brighten Your Table

Enjoy this Italian Eggplant Caponata recipe, a sweet and sour delight perfect for appetizers or as a hearty vegetarian main dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caponata
  • 1 medium Eggplant firm, fresh
  • 2 tablespoons Olive Oil extra virgin
  • 1 medium Onion finely chopped
  • 1 stalk Celery chopped
  • 2 cloves Garlic minced
  • 1 can Diced Tomatoes or fresh
  • 0.5 cup Olives green or black
  • 2 tablespoons Capers optional
  • 2 tablespoons Red Wine Vinegar or lemon juice
  • 1 tablespoon Sugar or honey/maple syrup
  • 0.25 cup Fresh Basil or Parsley for garnish

Equipment

  • Oven
  • Baking Sheet
  • Large skillet
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C), coating a baking sheet with olive oil.
  2. Wash and cube the eggplant, toss with olive oil, salt, and pepper. Spread evenly on the baking sheet.
  3. Roast the eggplant for 25–30 minutes, stirring halfway through until golden and tender.
  4. Heat olive oil in a skillet, sauté onion and celery for 8–10 minutes till softened.
  5. Add minced garlic and cook for about 30 seconds, then stir in diced tomatoes, olives, and capers.
  6. Add red wine vinegar and sugar, simmer for 3–5 minutes until thickened.
  7. Gently fold in the roasted eggplant, simmer for 5–10 minutes to blend flavors.
  8. Adjust seasoning with salt, pepper, or vinegar as desired.
  9. Transfer to a serving dish, let cool, and garnish with fresh basil or parsley before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 15gProtein: 2gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Let the caponata sit for several hours or overnight for the best flavor. Store in an airtight container in the fridge for up to 5 days.

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