Classic Caponata is a simple mix of eggplant, tomatoes, capers, and olives that turns into a flavorful, sweet and tangy veggie stew. It’s great for spreading on toasted bread or serving with grilled meats. This dish is a summer favorite, especially with fresh vegetables, but it tastes amazing any time of the year when you want something tasty.
Caponata is a classic Italian dish, and while there are tons of ways to make it, this version is my favorite. It’s full of vegetables, has a bold garlic taste, and a bit of sweetness from fresh tomatoes.
Whether you’re making a simple dinner, packing a picnic, or putting together a fancy appetizer board (just add a bowl of this to a charcuterie board and everyone will love it!), this recipe always turns out great. It’s also a perfect way to use fresh summer veggies, especially when tomatoes and eggplants are in season.
History
Caponata, a traditional Sicilian dish, dates back to the 18th century, making it a pre-1920s classic. Originally a sweet-and-sour eggplant relish cooked with tomatoes, capers, olives, and vinegar, it was typically served as a main course with bread or as a side dish. The “summery” version of Caponata highlights peak-season produce like tomatoes, eggplant, and fresh herbs, reflecting the dish’s Mediterranean roots. In the United States, caponata gained popularity during the mid-20th century, particularly in Italian-American communities, as home cooks embraced rustic, vegetable-forward recipes inspired by their heritage.
Ingredients
- Eggplant – You’ll need about 4 cups, diced, and no need to peel the skin off.
- Salt – This is for sweating the eggplant, which helps remove extra water. Don’t worry, it won’t make the dish too salty.
- Olive oil – Any type of olive oil will work fine here.
- Red onion – Regular cooking onions are also okay to use, but avoid sweet onions—they might make the dish too sweet.
- Celery stalks -You can include the celery leaves too; they add a lot of flavor.
- Red bell pepper – Yellow or orange bell peppers work just as well. The color doesn’t change the taste much.
- Garlic cloves -Fresh garlic is important! It gives a strong flavor that really boosts the veggies. Garlic from a jar just isn’t the same.
- Ripe tomatoes – Any kind of tomato is fine. Just cut them in half and gently squeeze out the seeds to get rid of extra liquid.
- Capers – Don’t skip these! They’re key to the flavor. If you like olives, you’ll enjoy capers too.
- Pitted green olives – Roughly chop them. You can also use black olives—I’ve tried both and they taste great.
- Red wine vinegar
- Sugar – This is optional; you can leave it out if you prefer.
- Salt and freshly ground black pepper
- Fresh basil or parsley – Use these for a fresh, colorful garnish.
How To Make Classic Caponata
- Sprinkle the diced eggplant with salt and let it sit in a colander for 30 minutes to draw out the moisture. Rinse quickly to remove any extra salt and then pat it dry with a clean kitchen towel or paper towel. Blot as much liquid as you can.
- Heat olive oil in a large skillet over medium heat.
- Add the eggplant and cook until it’s golden and tender, about 8–10 minutes. Remove it and set aside.
- Sauté the onion, celery, and red bell pepper in the same skillet until softened, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the chopped fresh tomatoes and cook until they break down and release their juices, about 8–10 minutes.
- Add the capers, olives, red wine vinegar, and sugar. Let it simmer for 5 more minutes.
- Return the eggplant to the skillet and stir gently, cooking for another 10 minutes.
- Season with salt and pepper to taste.
- Cool the caponata to room temperature. Serve warm, at room temperature, or chilled, topped with fresh basil or parsley.
Step-By-Step Process
Chef Jenn’s Tips
- Salting the eggplant before cooking is important—it helps keep it from getting soggy and improves the texture.
- Make sure to use ripe tomatoes for the best fresh taste. If they’re very juicy, let them cook a little longer to thicken the sauce.
- Let the caponata sit for a few hours (or overnight!) to bring out even more flavor.
- For a richer, sweeter taste, add a splash of balsamic vinegar.
Make It A Meal
Caponata is very versatile—it’s great with grilled chicken or fish, spread on crostini, or mixed with pasta. It’s also a fantastic addition to a charcuterie or antipasto board.
Storage
Keep leftover caponata in an airtight container in the fridge for up to 5 days. It actually tastes better after sitting overnight! You can also freeze it for up to 1 month—just thaw it and serve at room temperature.
Classic Caponata
Ingredients
- 1 eggplant diced
- 1 teaspoon salt
- ¼ cup olive oil
- 1 cup red onion diced
- 2 celery stalks diced
- 1 red bell pepper chopped
- 2 garlic cloves minced
- 4 large ripe tomatoes peeled, seeded, and chopped
- 2 tablespoons capers drained
- ⅓ cup pitted green olives drained and chopped
- 2 tablespoons red wine vinegar
- 2 teaspoons sugar
- Salt and freshly ground black pepper
- Fresh basil or parsley
Instructions
- Sprinkle the diced eggplant with salt and let it sit in a colander for 30 minutes to draw out the moisture. Rinse quickly to remove any extra salt and then pat it dry with a clean kitchen towel or paper towel. Blot as much liquid as you can.
- Heat olive oil in a large skillet over medium heat.
- Add the eggplant and cook until it’s golden and tender, about 8–10 minutes. Remove it and set aside.
- Sauté the onion, celery, and red bell pepper in the same skillet until softened, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the chopped fresh tomatoes and cook until they break down and release their juices, about 8–10 minutes.
- Add the capers, olives, red wine vinegar, and sugar. Let it simmer for 5 more minutes.
- Return the eggplant to the skillet and stir gently, cooking for another 10 minutes.
- Season with salt and pepper to taste.
- Cool the caponata to room temperature. Serve warm, at room temperature, or chilled, topped with fresh basil or parsley.
Notes
Chef Jenn’s Tips
- Salting the eggplant before cooking is important—it helps keep it from getting soggy and improves the texture.
- Make sure to use ripe tomatoes for the best fresh taste. If they’re very juicy, let them cook a little longer to thicken the sauce.
- Let the caponata sit for a few hours (or overnight!) to bring out even more flavor.
- For a richer, sweeter taste, add a splash of balsamic vinegar.