Go Back
–+ servings
Eggplant Caponata Recipe

Eggplant Caponata Recipe

A delicious Eggplant Caponata recipe, perfect as a side dish or appetizer, showcasing the rich flavors of Mediterranean ingredients.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 1 hour
Total Time 2 hours 10 minutes
Course Appetizer
Cuisine Mediterranean
Servings 6 servings
Calories 91.3 kcal

Equipment

  • oven
  • Sheet Pan
  • large skillet
  • colander
  • Paper Towels

Ingredients
  

Vegetables

  • 1 large eggplant cut into 1-inch cubes
  • Kosher salt
  • 1 yellow onion chopped
  • 1 medium red bell pepper cored and chopped
  • 2 small celery stalks thinly sliced

Condiments and Seasonings

  • Black pepper
  • 1 cup crushed tomatoes
  • 2 tablespoon capers
  • ¼ cup pitted green olives roughly chopped
  • ¼ cup raisins
  • 2 teaspoons honey more to your liking
  • 1 bay leaf
  • ¼ teaspoon crushed red pepper flakes
  • ¼ cup red wine vinegar
  • ¼ cup dry white wine
  • 2 tablespoon chopped fresh parsley
  • 2 tablespoon chopped fresh mint

Oil

  • Extra virgin olive oil about 3 tablespoons for roasting, plus additional for serving

Instructions
 

Cooking Instructions

  • Heat the oven to 400 degrees F.
  • Season the eggplant cubes with salt and let sit in a colander for 20-30 minutes, then pat dry with paper towel.
  • Place the seasoned eggplant cubes on a sheet pan, drizzle with extra virgin olive oil, and toss to coat. Roast in the heated oven for 25-30 minutes or until browned.
  • In a large skillet, heat 2 tablespoons of extra virgin olive oil. Add onions, bell pepper, and celery. Season with kosher salt and black pepper. Cook for 5-7 minutes until softened.
  • Add tomatoes, capers, olives, raisins, honey, bay leaf, and crushed pepper flakes. Pour in vinegar and white wine, stir, and simmer on medium-low for 10 minutes.
  • Stir in the roasted eggplant and cook for another 2-3 minutes. Finish with fresh parsley and mint.

Notes

Salting the eggplant improves its texture and flavor. For best results, let the caponata rest at room temperature for 1 hour before serving or refrigerate overnight.

Nutrition

Serving: 1cupCalories: 91.3kcalCarbohydrates: 15gProtein: 2.2gFat: 1.3gSaturated Fat: 0.2gSodium: 228.9mgPotassium: 435.4mgFiber: 4.7gSugar: 8.2gVitamin A: 955.2IUVitamin C: 34.7mgCalcium: 35.3mgIron: 1.2mg
Keyword caponata, eggplant, Healthy Recipe, Mediterranean dish, vegetarian
Tried this recipe?Let us know how it was!