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Wholesome, hearty, and delicious, this authentic Caponata Recipe combines the flavors of the Mediterranean into one addictive blend! Everyone will devour this sweet, tangy, salty dish made with roasted eggplant, black olives, raisins, and more.
Once you’ve tried my caponata, you have to make my delicious and cozy eggplant lasagna or fire up the grill for a taste of summer with my grilled vegetables with halloumi or this amazing grilled eggplant!
Growing up in countries near the Mediterranean, like the Balkans or my birthplace, Macedonia, eggplant is a staple in the kitchen. It’s an underappreciated vegetable, and I’m on a mission to change that, one recipe at a time. This easy Caponata is so good that it could change the mind of any eggplant hater. If you like sweet and tangy foods with plenty of roasted, caramelized flavors, make this stat. It is one of my favorite Sicilian recipes, and it’s so versatile that you’ll find yourself eating it with just about anything.
I’ve taken it upon myself to give this veggie its moment in the spotlight, so I make it a whole lot during the warm summer months. When friends and family gather around, I love whipping up this easy caponata recipe as an appetizer because it brings so much tasty satisfaction with every scoop! It’s the perfect combo of sweet and salty flavors that never fails to get everyone talking and munching.
What Is Caponata
If you’re not familiar, caponata is a ratatouille-like recipe from Sicily, the famous island off Italy’s southern coast. Traditionally, the eggplant in caponata is fried, but roasting it is easier and gives the eggplant the perfect deep golden-brown color, silky texture, and meaty flavor. Tomatoes, olives, and sweet raisins also play a crucial part in this fascinating vegetarian favorite.
Caponata Vs Ratatouille
While both ratatouille and caponata start with diced summer veggies and a hint of tomato, they head in different directions. Ratatouille tends to be more like a saucy stew, with its veggie mix changing depending on what you’ve got in the kitchen.
However, an eggplant caponata recipe is more like a savory-sweet-sour salad or appetizer, thanks to olives, plum tomatoes, salty capers, raisins, and vinegar. It’s perfect at room temperature, spooned over crusty bread, or as a zesty addition to roast lamb, chicken, pan-seared salmon, or branzino.
What You’ll Need
This great caponata recipe is loaded with fresh, flavorful ingredients. The main ingredients are simple and easily found in most grocery stores.
- Eggplant: You can use globe eggplant, which are typically sold in most grocery stores, or you could use smaller Japanese or Italian eggplants. Cut the eggplant into ½ inch cubes.
- Salt: You will need to salt the eggplant to draw out its moisture and bitterness.
- Olive Oil: Extra-virgin olive oil has the boldest taste.
- Tomato Juice: Canned, bottled, or boxed is fine.
- Red Wine Vinegar: If you don’t have this, you could substitute white wine vinegar or apple cider vinegar. I’ve even used balsamic vinegar.
- Parsley: I prefer chopped, fresh herbs, but dried would also work.
- Sugar: If you like, substitute your favorite honey here.
- Fresh Tomatoes: Core the tomato, remove the seeds, and chop the flesh.
- Raisins: Golden raisins are my go-to, but red raisins would also be good.
- Black Olives: You will want to mince the olives. Kalamata olives or green olives are great substitutes.
- Onion: Use a finely chopped small yellow onion.
- Bell Pepper: Finely chop the red bell peppers, too.
- Pine Nuts: These are optional, but they add a fantastic flavor and texture.
- Ciabatta: Sliced ciabatta bread is perfect for serving your homemade caponata.
How to Make Caponata
Even if you’re new to cooking, it’s relatively easy to put together this tasty vegetarian eggplant salad. Don’t stress – this classic Italian dish is going to be amazing!
- Roast the Eggplant. Preheat the oven to 400˚F. Sprinkle the eggplant cubes with salt, and set them aside for a few minutes so the salt can pull some of the liquid and bitterness from the eggplant. Pat them dry, and then place them on a sheet pan. Drizzle with olive oil, toss to coat, and roast in the preheated oven for 20 minutes or until they’re golden brown and tender.
- Make the Caponata Base. While the eggplant roasts, get out a big mixing bowl and whisk the tomato juice with the vinegar, parsley, sugar, chopped tomato, raisins, and olives. Make sure the sugar dissolves, and set this mixture aside.
- Finish the Dish. Finally, stir the cooked eggplant and tomato juice mixture into a large skillet and let everything simmer for five minutes or until the sauce has thickened. Take the caponata off the heat. Give it a taste and add a pinch of salt and a crack of black pepper, if needed.
- Rest. While you can serve eggplant caponata right away, it’s best to let it sit for an hour at room temperature before you serve it so that the flavors can develop. Even better, refrigerate it overnight.
- Enjoy! Whichever route you go, sprinkle it with pine nuts and serve it with the ciabatta when it’s time to eat.
Recipe Tips And Variations
Before you start chopping, roasting, and mixing, be sure to check out these helpful tips for fabulous caponata. It’s a rewarding dish to get right, and each handy hint will help make sure that is exactly what happens.
- Make It in Advance: Caponata Siciliana tastes even better the next day. The flavors blend and develop even more. So you can definitely make this a day or two in advance and take advantage of the convenience and the taste.
- Roast Well: Caponata should have a soft, well-cooked texture similar to a good relish, chutney, or even jam – so don’t be afraid to cook the vegetables until they’re very tender.
- Use Seasonal Produce: Although eggplant is crucial to caponata, the other ingredients are a bit more flexible. Feel free to throw in some squash or zucchini, sauteed leeks, celery, or additional bell peppers. Use what’s in season around you, and enjoy!
- Raisin Substitutes: If you don’t want to use raisins, you can leave those out – or use another sweet, dried fruit like chopped pitted dates, prunes, apricots, or even figs. Some of these are sweeter than others, of course, so keep that in mind.
How To Serve Caponata
While Caponata is traditionally more of a relish or antipasto than a side dish or main course, it works beautifully in all settings! Try serving it over or with your favorite fish – baked, poached, grilled, whatever! This Risotto with Garlic Herb Tilapia would be perfect. You could top a dish of your homemade caponata with a poached egg and serve with crusty bread – or make this Orzo Frittata with Spinach and Feta for a vegetarian feast.
Add caponata to any antipasto platter or appetizer table – especially if you add something warm and bready like this Warm Feta Cheese Bread Ring Dip or my Mediterranean Baked Feta dip!
Storage
Leftover caponata can be stored in an airtight container in the refrigerator for about 5 days. Bring it back to room temperature before serving.
Caponata is also freezer-friendly, but keep in mind that the texture and even the flavors of the veggies will change after freezing and thawing. Freeze for up to 3 months. Thaw in the fridge before using.
ENJOY!
More Healthy Eggplant Dishes
- Eggplant Parmesan Recipe
- Baked Eggplant Penne Pasta
- Eggplant Rollatini
- Tomato Parmesan Stuffed Eggplant
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Caponata Recipe
Ingredients
- 1 pound eggplant, cut into ½-inch cubes
- ½ teaspoon salt
- 1 tablespoon olive oil
- ½ cup tomato juice
- 3 tablespoons red wine vinegar, or to taste
- ¼ cup chopped fresh parsley
- 2 tablespoons granulated sugar
- 1 large fresh tomato, cored, seeded and chopped
- ¼ cup golden raisins
- 3 tablespoons minced black olives
- 2 tablespoons extra virgin olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, seeded and finely chopped
- ¼ cup pine nuts, for serving
- sliced ciabatta, for serving
Instructions
- Preheat the oven to 400˚F.
- Season the eggplant cubes with salt and set aside while the oven preheats.
- Pat dry the eggplant with paper towels and transfer them to a sheet pan.
- Drizzle with olive oil and toss to coat.
- Roast for 20 to 25 minutes, or until browned and tender.
- In the meantime, in a mixing bowl whisk together the tomato juice, vinegar, parsley, and sugar.
- To the tomato mixture, stir in the chopped tomato, raisins, and olives.
- Heat extra virgin olive oil in a 12-inch skillet set over medium-high heat.
- Add bell pepper and onion and cook, stirring occasionally, for about 7 minutes, or until softened and a bit browned.
- Reduce heat to medium-low.
- Stir in the cooked eggplant and tomato juice mixture; bring to a simmer and cook for about 5 to 8 minutes, or until sauce is thickened. You can cook for longer, or to desired consistency.
- Remove from heat.
- For best flavor, let the caponata sit at room temperature for 1 hour before serving.
- Taste and adjust; more salt, more vinegar, etc…
- Top with pine nuts and serve with ciabatta.
Notes
- Caponata can be refrigerated for up to a week; bring it to room temperature before serving.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Do I peel the skin from the eggplant?
Hi!
You can if you want to, but it’s not necessary.
All these delicious veggies in one dish! Must make them next Sunday!
I hope you enjoy it! Thank YOU! 🙂
I had to try this, and I’m so glad I did… The flavor was everything! Thank you so much for that easy recipe!
That’s wonderful! I’m very glad you enjoyed it! Thank you so much! 🙂
Love everything in this dish! So flavorful and I feel healthier eating it!
I hope you’ll enjoy it! Thank YOU! 🙂
I honestly haven’t tried this yeat, but I am SO excited!
I hope you’ll love it! Thank YOU! 🙂
Sounds incredibly delicious! Adding on our must make list!
Thank you so much! Please enjoy! 🙂
Absolutely love this
Eye catching
Taste of
Healthy
Perfect
Replace raisins with dates at times
Thank YOU! I’m very glad you enjoyed it! 🙂
I love all the flavor here, and I especially love that it delivers all that flavor with healthy ingredients!
Thank you so much, Beth! I hope you enjoy it! 🙂